[Sca-cooks] Need some recipes- Spanish/Portugise / tratado da cozinha portuguesa
emilio_szabo at yahoo.it
Sun Aug 16 14:34:03 PDT 2009
~1450 Um tratado da cozinha portuguesa do século XV unknown POR primary
~1450 A Treatise of Portuguese Cuisine from the 15th Century F. Gomes (trans.) POR /
ENG primary /
These seems to be some discussion about that in the Florilegium file at fd-Spain-msg.
If I am not mistaken, the first link to the Cervantes Virtual text is not a link to a primary source at all, but to a modern version. (Whose?)
Who is the translator into English? F. Gomes? Faerisa Gwynarden?
Anyway: His/her problem with CALDO/SUMO in the recipe below might be due to the translation/modernization by "unknown".
There is a "primary" recipe version of it in the Florilegium file. There, we find cumo/sumo:
".... e cumo de limo~es ...".
As a consequence, the source types might both be called "secondary" (translation, modernization), the latter one secondary/secondary or, preferably, a translation of a translation.
I think, the people at Cervantes Virtual could have been somewhat more explicit about their material for their users...
I mean, we live in the heyday of meta data.
But maybe I am missing some important aspect here.
Pastéis de carne
carneiro, alcatra, ou lombo de porco fresco, e uma fatia de toucinho de
fumeiro, para dar gosto. Piquem tudo muito bem. Com cravo, açafrão,
pimenta, gengibre, coentro seco, caldo de limão ou de agraço, e uma
colher de manteiga faz-se o refogado, ao qual se deitam a carne e o
toucinho picados. Cozinha-se em fogo brando. Depois de pronto deixa-se
esfriar e fazem-se os pastéis, bem recheados; pincele-os com gema de
ovo e leve-os a assar em forno quente.
Do mesmo modo se fazem os pastéis de galinha.
Os pastéis ficarão mais gostosos, se recheados com carne crua.
Meat Filled Pastries
>mutton, beef rump roast, or fresh pork loin, and a slice of bacon.
>Mince well. Saute cloves, saffron, black pepper, ginger, dried
>cilantro, juice of lemon or unripe grapes, and a spoon of butter, into
>which you add the minced meat and pork fat. Cook over low heat. After
>it's cooked, let cool and make the pastries, well filled: brush with
>egg yolk and bake in a hot oven.
>> The same method can be used for chicken pastries
>> The pastries will be tastier if filled with raw meat
>thing I'm not absolutely sure about - In modern day usage, CALDO refers
>to a broth, while SUMO refers to juice. There are modern recipes, such
>as arroz doce/rice pudding, that call for water in which lemon peel and
>other spices have been boiled and others that call for lemon juice as
>part of the marinade. However, since this particular recipe calls for
>verjuice as an alternative, I'm leaning towards the JUICE
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