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

[Robin Carroll-Mann]

On 24 Sep 2003, at 15:12, jenne at fiedlerfamily.net wrote:

> >
> >  The authors' translation doesn't include the beginning phrase, "On
> >FRIDAYS... her mistress used to make..."  [Emphasis added]  I think the
> >significant thing is that she was making a certain dish regularly on
> >Fridays.  This would be an indication to the Inquisitors that the woman
> >might have been secretly observing the Jewish Sabbath.  I don't think the
> >absense of bacon fat is an issue here, since Christians would be
> >abstaining from meat on Fridays.
> 
> Hm... does that maybe mean the dish is to be served cold?

Not necessarily.  The Sabbath begins at sundown on Friday, so a dish 
prepared during the afternoon could be kept warm over the coals.  For that 
matter, one could have a hot dish on Saturday.  The Sabbath prohibitions are 
against lighting (or extinguishing) a fire and preparing food.  An existing fire 
may be left burning.  A traditional Jewish practice has been to start a slow-
cooking casserole Friday afternoon, and leave it over coals or in the back of 
a slow oven, so that a hot meat dinner could be served on Saturday.  (I do 
not think this chard recipe would be suitable for *that* kind of extended 
cooking.)

The above is from casual reading, not personal experience, so you may want 
to check on the details.
 
> -- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net


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