[Sca-cooks] (no subject)

[JIMCHEVAL at aol.com]

In Roman lore, the equivalent is the Trojan pig. The Marquis de Cussy  
pawned off an ersatz variant on this using, as I recall, a young ass supposedly  
eaten by Dagobert II. I believe Toussaint-Samat passes this on as real.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 





In a message dated 7/26/2017 6:19:39 P.M. Pacific Daylight Time,  
lilinah at earthlink.net writes:

Alys K./  Elise Fleming wrote:
> Greetings! Has anyone else noticed recipe 54,  "About cooking the whole 
> ox"? The tale told after the basic recipe  comments about an ox, with a 
> big sheep inside, which had a calf  inside, and the calf contained a 
> capon. An old reference to a meaty  "turducken"??

There are a number of early recipes for animals stuffed  into animals in 
Arabic-language cookbooks. There are a couple in the Fadalat  al-Khiwan, which 
i'm translating. I can't post now because i shouldn't be  checking my 
e-mail, but getting my class notes ready to print handouts for  Pennsic.