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

[Alec Story]

Do you mind including the uses of white lead?  Why would they have used it
in cooking?

On Fri, Mar 4, 2016 at 2:22 PM, Galefridus Peregrinus <
galefridus at optimum.net> wrote:

> 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>
>> 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
>>
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-- 
Alec Story