[Sca-cooks] Feast for Nithgaard (State College, PA) birthday event, Sept....
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Mon Mar 25 07:16:24 PDT 2013
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.
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