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

[Galefridus Peregrinus]

BTW, the Arabic title of the recipe doesn't translate to "Dish of Meat 
with Cauliflower." It translates to "Dish of Meat with White Lead." The 
last word of the recipe is إسفيداج (isfidaj), which Lane's Lexicon 
defines as white lead. It is also listed as such in Avicenna, who 
describes its uses and effects in detail.

-- 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