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

[Susan Lord]

We all know what Huici translated as you have copied pasted it to this conversation.

We can see on internet the “Perry translation.” As so many of you helped I don’t know whether "marble meat" is his translation or yours.

The pith of the matter is not Perry’s or Huici¡s translation but what is the most appropriate Hispano-Arabic translation? 

I am asking if one of you can provide the original text so we can study this further.

Personally I think that barded meat is the correct translation by Huici and that Perry is incorrect. I am leaving this up to you to review and submit your opinion.

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.