[Sca-cooks] Feast for Nithgaard (State College, PA) birthday event, Sept....

[JIMCHEVAL at aol.com]

I would second most of the points raised here. I would just add that a  
simple literal translation would avoid these issues in some cases. However a  
capon got to be "very fatty" (literally, high in grease or fat), nothing in 
the  phrase says anything about it's being larded; "graund chare" I take to 
mean  "large meats" (usually the bigger quadrapeds); they might well have 
been cooked  in different ways, though usually roasts are labeled as such. Etc.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

A  History of Coffee and Other Refreshments in Early Modern France 
by  Pierre Le Grand d'Aussy  

 
In a message dated 3/25/2013 12:36:47 A.M. Pacific Daylight Time,  
alexbclark at pennswoods.net writes:

"Graund  chare. (Large roasts)": I don't know of the evidence that this
should be  roasted rather than boiled in accordance with the Viandier.

"Capoun de  haut grece. (Capons, larded)": I thought that capons were
fatty from being  fattened, and it was the lean meats that were  larded.