[Sca-cooks] [jp_sca at yahoo.com: Re: what larded milk recipe?]

[Sue Clemenger]

Hmmm...so the lard or lardons are there more to enrich the milk than 
anything?
--maire

Phil Troy / G. Tacitus Adamantius wrote:

> I wonder if there's a typo somewhere along the line: in Scully's 
> translation, there's a semicolon between the part about not adding bacon 
> on a fish day, and then the instruction about adding wine and verjuice 
> to curdle. I suspect a better colloquial translation for that passage 
> might be something like, "take lardons, cut them into two or three 
> pieces, and throw them into the milk to boil. If you wish it for a fish 
> day, do not add lardons, but [in any case/either way] throw in some wine 
> and verjuice..."
> 
> In other words, I think maybe there's been a slight shift in the meaning 
> of the word "mais", and it probably isn't an either/or situation.