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

[Galefridus Peregrinus]

I found the recipe in Arabic. The Arabic phrase is اللحم الجزع , which 
transliterates to al-laHm al-jaz'a and translates literally as "onyx 
meat." So I think that Perry's translation "marbled meat" is probably 
more accurate than "barded meat."

-- 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>
> Content-Type: text/plain;	charset=utf-8
>
> 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