[Sca-cooks] More on rotten meat...

[Volker Bach]

--- Antonia Calvo <dama.antonia at gmail.com> schrieb am Do, 18.3.2010:

> Von: Antonia Calvo <dama.antonia at gmail.com>
> Betreff: Re: [Sca-cooks] More on rotten meat...
> An: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Datum: Donnerstag, 18. März, 2010 21:36 Uhr
> Giano:
> >> Another gem that I'm having difficulty sourcing:
> during Lent, butter was replaced by pig fat.
> >>     
> 
> 
> That's certainly not true in general terms. However, I have
> seen it asserted in print that the Spaniards got a blanket
> dispensation to eat lard during Lent as part of the Bull of
> the Crusade (Bullæ Sacræ Cruciatæ Dilucidatio)/./ In
> fact, that's only true in the sense that that Bull grants
> the faithful of the Spanish dominions got a dispensation to
> eat *meat* during most of Lent and most fast days.

She makes that claim for the Carolingian Empire (referring mostly to practices in monasteries in modern N france and SW Germany), so it's pre-Crusade. Also, I suspect I know where she gets it from: There was a discussion I'm working on parsing about whether pork fat - basically speck - counted as meat in the spirit of st Benedict's rule if it was cooked with a pulmentum - a vegetable/grain dish. The opinion in many northern European monasteries at the time seems tohave been that it does not, possibly because it was the only kind of fat that was available and affordable in the required quantities during all seasons, and possibly because that was the way you cooked these things and not adding it seemed somewhat inconceivable. Like the thought of leaving sugar out of a cake.  

Damn, much as I love the fact that the MGH are online, I wish earlier authors had been a bit more careful in citing. My Latin's not that good.

Giano

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