#scencare

[yeasinarafat2009]

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[jackhkeynes]

14m Novembr

scencar /xɛnˈkar/ [çɪŋˈkɑː] to pour (out), to give or offer a drink, to toast (with preposition scencar a)

< 10C in Old Boral scencar /ʃenˈkar/ "to pour, serve a drink", from Old English scencian with the same sense (palatal dissimilation may have occured, or there may be Norse influence; see also Kentish shink "to spill"). Its use meaning "to toast (someone)" is attested from the thirteenth century.

Vayað ny salon e scencheð tey un dragm a brandvin.

Go to the parlor and pour yourself a dram of brandy.

/vɛˈjaθ ni saˈlɔn e xɛnˈkɛθ ti ɪn ˈdrɛjm a brandˈvɪn/

[jackhkeynes]

28m Octobr

translation into Borlish and English of a recipe for Frigotta de Rei Jaume (King James Stew), taken from mealbook Pasti Mezziterreni (Middlesea Meals), written in 1880 by traveller Giosforo Sant’Angelo.

Preu cos : l'amand tostir fin a aurfiað e lou pisar ne pouvr gros. An frigsoir lað l'ougl raccaldar, e soulor l'amand, agl, ugnlac eð arjon frigr par cinqueç minut atorn, ben fin ag leum sein mol. First bake the almonds until golden and grind to a coarse powder. In a broad pan heat the oil, then gently fry the almond, garlic, onion and pepper for roughly fifteen minutes, or until the vegetables are soft.

Scon cos : y gran pevr e demy a vurt mettr e toglar con. Posc dou minut un dragm ag vin mettr e parmettr de boglir pres apart. Or y rougl scadom ben scadom pisað mettr, y remanent ag vin scencar dessur, e tout cocinar cinqueç minut may. Add the drypepper and half the herbs and stir together. After two minutes add a dram of the wine and allow it to mostly boil off. Now add the shadome sauce or chopped shadomes, pour in the rest of the wine, and cook for fifteen minutes more.

Tarç cos : y zossa a pescot sallar e lou appoyar ny rougl. Y frigsoir covauclir e laiscar cinq minut, fin ag pescot sein just cogt. Y repasc descovrir, appendr con y remanent ag vurt (ben y sunt calscon desirað) eð y saf jait dessur. Le dar ne bol con pan dur. Salt the strips of fish and push them into the sauce. Cover the pan and leave for five minutes, until the fish is just cooked. Uncover, add the rest of the herbs (or whichever amount suits) and cast the juice over the dish. Serve bowled with hardbread.