[Sca-cooks] Romano en parillas translation

[Robin Carroll-Mann]

On 8 Nov 2001, at 12:43, Dana Huffman wrote:

> Take a well crushed/pounded Roman, and stuff it with a
> stale sock, and afterwards put it on the grill, and serve
> it with bay/laurel leaves on top.
>
> Ximena, the mad translator


My dear colleague,

Much though it pains me to disagree with your learned self, I would
like to point out that in cookery texts, "an~ejo" is generally
translated as "aged", not "stale".  It refers to such things as an
aged cheese or wine, ie. matured and full-flavored.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net