Subject
Re: TT-21. MORTADELLA DI FEGATO (liver mortadella)
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----- Forwarded message from jansy@aetern.us -----
Date: Fri, 19 Nov 2004 01:56:54 -0300
From: Jansy Berndt de Souza Mello <jansy@aetern.us>
Mortadella, according to my Portuguese dictionary, comes from the Latin:
"murta", myrtle? ( "mit Myrthen und Rosen"... ) which were the leaves added
for the preservation of meat ( either pork or beef ).
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EDcomment. I hadn't seen this when I earlier sent the "Mort-" = mortar
derivation. Your dictionary might be right. Let's ask John who is a Romance
philologist by training.
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John, I cannot understand "repos" as "hope". How did you reach this link?
In Brazil we name " arquivo morto" ( "dead file" ?) what is filed away after a
case is closed.
A "repos file" could either mean " not yet dead" or "resting" either as in " I
rest my case" or as " here lie the ashes of"...
No time for a more careful observation ( here it is almost two in the
morning...)
----- Original Message -----
From: D. Barton Johnson
To: NABOKV-L@LISTSERV.UCSB.EDU
Sent: Friday, November 19, 2004 12:23 AM
Subject: TT-21. MORTADELLA DI FEGATO (liver mortadella)
Name: MORTADELLA DI FEGATO (liver mortadella)
Area: Lombardy Region
Concise product description: pork sausage with medium to long maturation time
that is eaten raw or boiled.
Ingredients: pig's liver. lean pork, belly of pork, aromatised red wine
(Barbera), salt, natural aromas, spices, pepper, saltpetre.
Form: finely minced sausage in natural casing.
Weight: 0.4-0.7 kg.
Consistency: soft;
Organoleptic features:
Taste: sweet and aromatic
Smell: distinctive liver taste
Colour: purplish
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AND SEE redhttp://bellquel.bo.cnr.it/attivita/cyberfair/htmlin/mortadella.htm
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EDNOTE. I was hoping that the "mort" of "Mortadella" = death, i.e, Mr' R's
demise of "cirrhosis" of the fegato.
----- End forwarded message -----