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

[Elise Fleming]

Susan Lord asked:

 >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.

If you are asking about the "original" Spanish, the problem may lie with 
Huici-Miranda who might have mistranslated the Arabic into Spanish. 
Perry goes back to the "original" Arabic. Huici-Miranda is one step 
removed from that.

Huici-Miranda's Spanish version says this:

Plato de Carne con Coliflor

Se corta la carne mechada y se pone con ella blanco de cebolla, sal y 
aceite, se fríe y luego se vierte sobre ella un poco de agua y se le 
echa, después que ha hervido, espárragos cortados, como las yemas de los 
dedos, después de hervidos a media cocción; se le cascan huevos y se 
sazona con cilantro cortado, si Dios quiere.

Again, it's the Arabic version that should count rather than 
Huici-Miranda's Spanish.

Alys Katharine
-- 
Elise Fleming
alyskatharine at gmail.com
http://damealys.medievalcookery.com/
http://www.flickr.com/photos/8311418@N08/sets/