[Sca-cooks] Doreures et leschefrites

[James Prescott]

>>BTW, Scully's Taillevent is now on my shopping list.
> 
> It's a good piece of work. The other gentle who also responded to your question, Thorvald, also has done a good translation of Taillevent. You might ask him about it. I STR there are some areas where Thorvald and Scully disagree, but I believe both are better than most of the other versions available.


If you do pick up the Scully, insert the following note of correction:


Regarding T. Scully's edition of "Le Viandier de Taillevent":

There is a significant omission in the French transcriptions, with 
a corresponding error in the English translation.


Recipe 60, page 111, second line for VAT, reads in part:

... mettez en rost, de vinaigre et ...

and should read (according to Pichon and Vicaire):

... mettez en rost, et bacinez a la cuillier, en tournant le rost, 
    de vinaigre et ...


Recipe 60, page 286, English translation, reads in part:

... put it to roast _basting_ _it_ with vinegar and ...

and should read something like:

... put it to roast, and baste it with a spoon, while turning the 
    roast, with vinegar and ... 



Thorvald