[Sca-cooks] medieval steaks

[Terry Decker]

> The real question, which I seem to be fumbling to express, is:
>  Which word in the original recipe refers to greasing the meat??

Possibly none.

When writing columns, I use a number of source including old notes that I've 
gathered over the years.  In most cases, I translate and prepare my own 
recipes, but there are times when time constraints force me to use other 
recipes.  In this column, I was using at least one reference that had been 
translated from German into English, so it is possible that the recipe went 
through the Middle English > German > English mill and there was an error in 
the translation.  At least one other error occurred in this column for this 
reason, which led to a column on the problems of translating recipes.

>
>  Re all these tools surviving to the present: indeed they have.  I am 
> intrigued with the early origins of the ridged skillet, which I would 
> otherwise have expected to be a 19th century item at the earliest, rather 
> like the elaborate china services with dozens of specialized pieces.  Not 
> so...
>
>  Cheers,
>  Judith

Phrase it as "possible early origins" of the ridged skillet, since that is 
the product of vague memory rather than specific reference.  Elaborate china 
services were dependent on a social structure to evolve their use, the 
utilitarian version--plates, bowls, mugs already existed.  The ridged 
skillet is specialized but utilitarian.  The fun little kitchen gadgets that 
are made to catch the fancy rather than do the work are the kitchen 
equivalent of Victorian china.

Bear