[Sca-cooks] barded or marble meat in the 13th century

[Susan Lord]

Does anyone have the original Hispano-Arab of the 13th C Al-Andalus manuscript? I would like to know what the title of recipe number 224 and the content. 

Perry’s translation is:  

"224. Dish of Meat with Cauliflower “ 

Perry calls ”carne mechada” marbled meat, while Huici translates it as barded meat.

Barding was common in the Middle Ages. Marbled meat does not seem to be an election as today in that the meat was