[Sca-cooks] "A fry of whatever meat you like"

[David Friedman]

I wrote:

>  > It is in the Miscellany under the name "Fricassee of Whatever Meat
>>  You Wish"--meat cut up, pan-fried in lard, egg, vinegar, seasoning to
>  > make a sauce.

and Cadoc responded:

>Yeah,  that's pretty much it.  You can use oil too.  Or at least I do when
>cooking for large groups.  I have a number of Jewish friends.
>
>Which Platina version did you folks pull your redactions from?

We have worked from the old translation:

Platina, De Honesta Voluptate, Venice, L. De Aguila, 1475. Translated 
by E. B. Andrews, Mallinkrodt 1967. (Both Platina and Kenelm Digby 
were published as part of the "Mallinkrodt Collection of Food 
Classics.") Reprinted by Falconwood Press, 1989.

We have Milham's translation but haven't done much with it yet.

Elizabeth/Betty Cook