[Sca-cooks] Re: italian menu

[Vincent Cuenca]

>
>Sorry about that, I posted the translation with those
>menus, but my mail only replicated the original one.
>The menu for July 14th (a Wednesday) is:
>
>ANTIPASTI
>melloni, beccafichi con pan'unto, crostate di
>piccioni, schiena di
>vitella fredda, visciole, & limoni trinciati
>
>Antipasti,
>Mellons, goat dish with greased (oiled) bread, pigeon
>pies, back (loin?) of veal cold, wild cherries, and
>lemons chopped up small (could be candied but no
>indication from the name)

"Trinciati" seems to be cognate to the Spanish "trinchar -ada" meaning
sliced.  'Course, I'm no linguist.  COuld be either way.
>ALLESO
>vitella seccaticcia, pollanche grosse stufate, salami,
>& savore di verzure
>
>Boiled course
>Veal dried (cured), turkey large stuffed, salami
>(salted and cured sausage), sauce/relish of greens
>
>FRUTTE
>torta bianca, pere, persiche in vino, citroni in
>aceto, & finocchio
>
>Fruit
>White tart (a cheese and egg white tart), pears,
>peaches in wine, citrons (sour oranges?) in vinegar,
>and fennel seeds (probably comfits if you look at the
>position in the menu).

Could it also be fennel bulb?  (Don't have any citations for its consumption
as part of the fruit course).  The citron is a great big ugly thing that
looks like a lemon with acromegaly.  The rind is really thick, and is
usually candied.

We have a new member out here who happens to teach Italian at the University
of Missouri.  Gonna have to run some of these menus by her. :-)

Vicente


______________________________________________________________________
If you get into a jam, you can always eat something, blow something up or
throw penguins. --Jim Henson


_________________________________________________________________
Join the world’s largest e-mail service with MSN Hotmail.
http://www.hotmail.com