[Vwoolf] "Jacob's Room" : crux #4

[annemarie bantzinger]

..... 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.
Of course I carried on the tradition (but not that often I must admit) Mouthwatering good!
AnneMarie Bantzinger
 
> From: Adolphe.Haberer at univ-lyon2.fr
> Date: Tue, 26 May 2015 09:54:23 +0200
> To: stuart.n.clarke at btinternet.com
> CC: VWOOLF at lists.acs.ohio-state.edu
> Subject: Re: [Vwoolf] "Jacob's Room" : crux #4
> 
> Dear Stuart,
> 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".
> 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. 
> Many thanks to all the contributors for their expertise.
> With best wishes
> Ado
> ====================
> Adolphe Haberer
> Professeur émérite à l'Université Lumière-Lyon 2
> 1 route de Saint-Antoine
> 69380 Chazay d'Azergues
> 33 (0)4 78 43 65 24
> 33 (0)6 63 57 95 91
> adolphe.haberer at univ-lyon2.fr
> ado at haberer.fr
> 
> Le 24 mai 2015 à 17:40, Stuart N. Clarke <stuart.n.clarke at btinternet.com> a écrit :
> 
> > “What’s the French for grilled bone?”
> >  
> > Unfortunately, I have no real interest in food, and know very little about it.
> >  
> > Vara says in her notes: “Broiled steak with the bone in.”
> >  
> > 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.
> >  
> > The OED has a couple of unhelpful examples from the 19th C, such as “The grilled bone that browned upon the fire.”
> >  
> > VW used the expression: ‘I’m burnt like a grilled bone’ (L5 186).
> >  
> > Is it really steak?  I incline towards a chop.  If it’s a chop, can I really ask for “une côtelette grillée” in France?
> >  
> > 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)
> >  
> > 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?
> >  
> > I really don’t think the expression has any current meaning now, yet it must have had a clear meaning in VW’s time.
> >  
> > Stuart
> > _______________________________________________
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> > Vwoolf at lists.osu.edu
> > https://lists.osu.edu/mailman/listinfo/vwoolf
> 
> 
> 
> ====================
> Adolphe Haberer
> Professeur émérite à l'Université Lumière-Lyon 2
> 1 route de Saint-Antoine
> 69380 Chazay d'Azergues
> 33 (0)4 78 43 65 24
> 33 (0)6 63 57 95 91
> adolphe.haberer at univ-lyon2.fr
> ado at haberer.fr
> 
> 
> 
> 
> 
> 
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