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

[Galefridus Peregrinus]

I have the original Arabic, but the order of the recipes in Perry's 
translation doesn't seem to be quite the same as the order in the 
Arabic. I'll keep working on it and will post what I find.


-- Galefridus

> Message: 6
> Date: Thu, 3 Mar 2016 14:33:09 -0300
> From: Susan Lord To: "sca-cooks at lists.ansteorra.org" Subject: 
> [Sca-cooks] barded or marble meat in the 13th century
> Message-ID: <92A2056D-9BA0-44C5-BF5B-326FE5101147 at gmail.com>
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>
> 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