[Sca-cooks] totally confused marbled, caulifowered, leaded???

[Susan Lord]

 Galefridus Peregrinus <galefridus at optimum.net>
> 
> Subject: http://bjws.blogspot.cl/2016/01/madonnas-attributed-to-lucas-cranach.html <http://bjws.blogspot.cl/2016/01/madonnas-attributed-to-lucas-cranach.html>
> 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 ??????? (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

So I am adapting this recipe for you to serve to your guests. 

The pith of the matter is how can I adapt this recipe?

Do we have meat with streaks of fat/marbled or barded meat?

What does white lead/cauflower or asparagus mean?



> Alec Story <avs38 at cornell.edu>
> 
> Do you mind including the uses of white lead?  Why would they have used it
> in cooking?
>