SC - Re: SC mashing favas (food mill styles)

[LrdRas@aol.com]

> http://www.bib.ub.es/grewe/grewe.htm

A propos "First catch your hare". First download and print your 751
single gif files book, then read it...

One of Grewe's books was Domenico Romoli's "La singolare dottrina ...
Dell'vfficio dello Scalco" in an edition of 1593 (first ed. 1560).

Here are a few words about the first 300 pages (of around 751)

- -- First book: a description of the officers and their duties in a ducal
household (among other things of the cook, the "Cuoco secreto", but also
descriptions and orders, what is important in managing huge feasts)

- -- Second book: The time when animals and birds are good ("La vera
stagione di tutti gli animali ...")

- -- Third book: The best time of a number of fishes.

- -- Fourth book: A huge chapter on the food and the dining in the year
1546, probably taken from Romoli's own experience. E.g.: if you want to
know what they ate on the 16th March of 1546, just go to fol. 34v:
"MARTEDI A DI XVI. 
Antipasti.
Prune damaschine stufate, insalata lattuga, menta Fiorentina, ...
Alesso.
Pancia di Tonno, potaggio di Tartarughe, minestra di ceci bianchi, ...
Fritto.
(...)"
Sort of a timeline of dining for one year, it seems: including noble
banquets (e.g. fol. 102r "Vn bellissimo par di nozze & nobili, seruite
con i trincianti per cinquanta conuitati in tauola").

- -- Fifth book: about the seasoning, preparation, tempering of food
("Libro quinto. Del condimento dei cibi"). Many Recipes. 

I was only flipping through so far these 4 1/2 books of 13, but
certainly this book seems to me an interesting source for the students
of Italian and French ("alla Francese") cooking of the mid 16th century. 

If you have Faccioli's 'Arte della cucina' at hand, he says a few words
about the book (I 345f.).

More on the rabbit recipe later.

Th.