[Sca-cooks] meats pizziola

[Terry Decker]

While the first two specify methods of preparation, neither is particularly 
detailed and the question is raised as to whether they represent first hand 
knowledge or hearsay.  Also, there is no way of determining the social 
context of the preparations or the extent of use.  We can use the 
descriptions to create recipes, but we have no idea as to the accuracy of 
our recreations.  Call them recipes, if you will, but understand the 
historical limitations.

The third item is a recipe being specifically for the preparation of the 
dish in a text written specifically for stewards of noble households and by 
such a steward.  The sauce is specified as being of Spanish derivation and 
it is obviously upwardly mobile socially.  As a small aside, there are some 
other recipes in the text using tomatoes and peppers and all are "in the 
Spanish style."

Grewe was hoping that some 16th Century manuscript cookbook would give us a 
real tomato sauce recipe, but AFAIK it hasn't been found and translated.

Bear

>
> Greetings Bear,
>
> These first two look like recipes to me. So why is the first "recipe" 
> dated as the late 17th century one?  Last night we had the Apples with 
> oil, vinegar, and pepper, mixed together for sauce to our meat. I threw in 
> some onion and mushroom as well., but it seems pretty close to me. What am 
> I missing? Is it because the first two comments are not from cookbooks?
>
> Many thanks for the information, and for all of your research.
>
> Aoghann