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<body class='hmmessage'><div dir='ltr'>..... and that's the way I know the grilled bone as well. Cooked in a soup, Sunday soup! Once cooked my father would tease out the marrow with the special spoon (silver of course) spread the marrow on a piece of toast, sprinkled it with a little salt, cut the toast in smalll pieces for him and his daughters and would call out 'MERG' as the stuff is called in Holland.<BR>Of course I carried on the tradition (but not that often I must admit) Mouthwatering good!<BR>AnneMarie Bantzinger<br> <BR><div>> From: Adolphe.Haberer@univ-lyon2.fr<br>> Date: Tue, 26 May 2015 09:54:23 +0200<br>> To: stuart.n.clarke@btinternet.com<br>> CC: VWOOLF@lists.acs.ohio-state.edu<br>> Subject: Re: [Vwoolf] "Jacob's Room" : crux #4<br>> <br>> Dear Stuart,<br>> I have followed the discussion on the "grilled bone" crux with great interest and I have to admit that my interpretation was wrong. If I were to be given the opportunity to rewrite my note, which is very doubtful, I would now give "os à moelle rôti" as the French for "grilled bone".<br>> I must confess that I never thought that the bone was a marrow bone for the good reason that the only way to cook marrow bones that I knew of, and is still practised today in my family, is boiled with the meat and vegetables of "pot-au-feu". I now have discovered by googling "os à moelle" that "os à moelle rôti" is back in fashion, explained in cook books and offered by some restaurants. <br>> Many thanks to all the contributors for their expertise.<br>> With best wishes<br>> Ado<br>> ====================<br>> Adolphe Haberer<br>> Professeur émérite à l'Université Lumière-Lyon 2<br>> 1 route de Saint-Antoine<br>> 69380 Chazay d'Azergues<br>> 33 (0)4 78 43 65 24<br>> 33 (0)6 63 57 95 91<br>> adolphe.haberer@univ-lyon2.fr<br>> ado@haberer.fr<br>> <br>> Le 24 mai 2015 à 17:40, Stuart N. Clarke <stuart.n.clarke@btinternet.com> a écrit :<br>> <br>> > “What’s the French for grilled bone?”<br>> > <br>> > Unfortunately, I have no real interest in food, and know very little about it.<br>> > <br>> > Vara says in her notes: “Broiled steak with the bone in.”<br>> > <br>> > In the UK, we don’t now say “broiled” (it’s N. American), although we may talk about a broiling sun. There’s no problem with “grilled”; it’s the bone that’s the difficulty.<br>> > <br>> > The OED has a couple of unhelpful examples from the 19th C, such as “The grilled bone that browned upon the fire.”<br>> > <br>> > VW used the expression: ‘I’m burnt like a grilled bone’ (L5 186).<br>> > <br>> > Is it really steak? I incline towards a chop. If it’s a chop, can I really ask for “une côtelette grillée” in France?<br>> > <br>> > Turning to the French translations, I find that Jean Talva (Livre de Poche) quite reasonably sidesteps the problem: “J’ai envie d’un «grilled bone». Comment dit-on «grilled bone» en français?” (p. 159)<br>> > <br>> > Ado Haberer (Folio classique) has almost the same translation: “J’ai envie de «grilled bone». Comment dit-on «grilled bone» en français?” (p. 206). However, as his is an annotated edn, he explains: ‘qu’il s’agisse de boeuf ou de porc, on dirait «côte à l’os» en français.’ (p. 350). Does that mean ‘spare rib’, Ado?<br>> > <br>> > I really don’t think the expression has any current meaning now, yet it must have had a clear meaning in VW’s time.<br>> > <br>> > Stuart<br>> > _______________________________________________<br>> > Vwoolf mailing list<br>> > Vwoolf@lists.osu.edu<br>> > https://lists.osu.edu/mailman/listinfo/vwoolf<br>> <br>> <br>> <br>> ====================<br>> Adolphe Haberer<br>> Professeur émérite à l'Université Lumière-Lyon 2<br>> 1 route de Saint-Antoine<br>> 69380 Chazay d'Azergues<br>> 33 (0)4 78 43 65 24<br>> 33 (0)6 63 57 95 91<br>> adolphe.haberer@univ-lyon2.fr<br>> ado@haberer.fr<br>> <br>> <br>> <br>> <br>> <br>> <br>> _______________________________________________<br>> Vwoolf mailing list<br>> Vwoolf@lists.osu.edu<br>> https://lists.osu.edu/mailman/listinfo/vwoolf<br></div> </div></body>
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