https://cunnan.lochac.sca.org/index.php?action=history&feed=atom&title=Roast_beef_with_fennel_and_marjoram 2026-06-25T00:58:02Z Revision history for this page on the wiki MediaWiki 1.39.3 https://cunnan.lochac.sca.org/index.php?title=Roast_beef_with_fennel_and_marjoram&diff=39435&oldid=prev 2009-05-05T23:37:38Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 09:37, 6 May 2009</td> </tr><tr> <td colspan="2" class="diff-lineno">Line 11:</td> <td colspan="2" class="diff-lineno">Line 11:</td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>et magnate subito così calde calde, et darate bono gusto et bono</div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>et magnate subito così calde calde, et darate bono gusto et bono</div></td> </tr> <tr> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>appetito de bevere. </div></td> <td class="diff-marker"></td> <td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>appetito de bevere. </div></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td class="diff-marker" data-marker="−"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>(Maestro Martino da Como "The Art of Cooking", ca 1465, translated by Jeremy Parzem)</div></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>(Maestro Martino da Como "The Art of Cooking", <ins style="font-weight: bold; text-decoration: none;">[[</ins>ca<ins style="font-weight: bold; text-decoration: none;">]]</ins> 1465, translated by Jeremy Parzem)</div></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><br /></td> </tr> <tr> <td colspan="2" class="diff-empty diff-side-deleted"></td> <td class="diff-marker" data-marker="+"></td> <td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[category:recipes]]</div></td> </tr> </table>

Cian https://cunnan.lochac.sca.org/index.php?title=Roast_beef_with_fennel_and_marjoram&diff=39431&oldid=prev 2009-05-05T09:10:44Z

<p></p> <p><b>New page</b></p><div>==Original Source==<br /> ===Per far brasciole de carne de vitello===<br /> <br /> Togli la carne magra di la cossa et tagliala in fette sottili ma<br /> non troppo et battile bene con la costa del coltello. Dapoi togli sale<br /> et finocchio et ponili sopra ad ogni canto de le ditte fette, poi<br /> mittele in sopprescia per spatio de meza hora se tu hai el tempo. Et<br /> da poi ponile arrostire sopra la graticola, voltandole secundo lo<br /> bisogno, et tenendogli continuamente una fetta di lardo di sopra per<br /> tenerle humide. Et queste tal brasole deveno esser non troppo cotte,<br /> et magnate subito così calde calde, et darate bono gusto et bono<br /> appetito de bevere. <br /> (Maestro Martino da Como &quot;The Art of Cooking&quot;, ca 1465, translated by Jeremy Parzem)</div>

Ladyadele