[Sca-cooks] "A fry of whatever meat you like"
David Friedman
ddfr at daviddfriedman.com
Fri Nov 19 18:06:30 PST 2004
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
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