[Sca-cooks] Redacting another Jewish dish (fwd)

[Alex Clark]

At 11:22 PM 9/23/2003 -0400, Brighid ni Chiarain quoted and wrote:
> > "Los viernes fasta . . su ama acelgas sancohadas en agua e despues
> > ahogadas en aseyte e con cebollas, e alli, en el azeyte, reheruir; e
> > despues echana alli su agua e pan rallado e especias y yemas de hueuos; e
> > cozia fasta que se para muy espeso." (Accent notes: the c's in acelgas,
> > cebollas and especias have the down-hook on the bottom; the i's in alli,
> > fasia, and cozia, and the second e's in despues are all accented.)
> >
> > The authors of _Drizzle of Honey_ translate this:
> >
> > "... Swiss chard, parboiling it in water and then frying it with onions in
> > oil, and then boiling it again in the oil. And then she threw in water and
> > grated bread crumbs and spices and egg yolks; and she cooked it until it
> > got very thick."
>
>A more literal translation would be, "On Fridays, her mistress made chard
>parboiled in water and then drowned in oil and with onions, and there, in the
>oil, boiled again; and then casting there her water and grated bread and
>spices and yolks of eggs, and cooked it until it became very thick."

So by this new improved translation, not only do ahogadas and 
reheruir/rehervir add up (as I suggested) to a single cooking, but (as I 
hadn't realized) there's no indication of time between them. Does this now 
leave a possibility that the drowning and boiling could have commenced at 
the same moment, in hot olive oil? In other words, could they describe two 
aspects of the same step, rather than sequential steps?

Henry of Maldon/Alex Clark