[Sca-cooks] Fw: [Apicius] Apicius

[Susan Laing]

Forwarding to the list - replies directly to Sally please

Mari de Paxford

----- Original Message -----
From: <sallygrain at aol.com>
To: <apicius at yahoogroups.com>
Sent: Thursday, November 20, 2003 3:10 AM
Subject: [Apicius] Apicius


> Hi all
>
> Can this be sent on to any medieval recipe sites that may be able to help
me
> please.
>
> I have a question for you all re a deeply puzzling verb in Apicius.  The
refs
> are
>
> Bk2.2.9  'ossucla de pullis exbromas'.  ' ......?chicken bones'   then add
to
> the/a? pot leek, dill salt  when its cooked' etc...  In a sauce for
isicia.
> forcemeat
>
> Bk 6. 2.3 'rapas coque, ut exbromari possint'.  'Cook turnip in order that
> they are able to.........?' (in a duck and turnip recipe)
>
> Vinidarius 3    exbromabis diligenter, et in sartagine mittes.   carefully
> .......and put in a fry pan.  Refering to ofellae which is boned diced rib
meat
> or belly pork.
>
> Anthimus section 3
>  de carnibus vero vaccinis vaporatis factis et in sodinga coctis utendum,
> etiam et in iuscello, ut prious exbromatas una unda mittas,  et sic in
nitida
> aqua quantum ratio poscit coquantur...
> Beef which has been baked can be used (ie finished off) both cooked in a
> frypan and in a sauce, provided that, before hand or as soon as it .....?
it is
> put in fresh water.
>
> This is a shity(?) sentence to translate anyway.  I am using Grant  as the
> basis but with my spin. Note vaporatis is not steam  it is baked in an
oven.
>
> So- The dictionaries suggest and Grant follows the idea that, as the Greek
> bromos is bad smell, exbromo is to get rid of or expell the bad odors.
This how
> the word functions in the few late latin refs.   In Anthimus the meat is
> therefore bad but why should it be? Non of the other types of meat are?
The
> Apicius ref simply cannot have anything to do with bad food per se. Its a
high
> status cook book, you start with the best.  Turnips dont stink do they?
How can
> the Vinidarius quote be about bad smells.  what is going on here?
>
> I have an idea but I need confirmation from medieval recipe texts that
talk
> about humores.  I think the word means boil  'to remove the humores'    Is
> there anyone with knowledge of medieval latin recipe texts who can
identify this
> verb A Greek term ekbrazma does mean  that which is thrown out by boiling
and
> particularly humores.
>
> I hope there is someone out there who can help.
>
> Sally Grainger
>
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