Whyte meat? Is that olde-thyme speak for ‘whitemeat’? What happened to the goat milking/cheese making conversation? Isn’t chicken whitemeat? Or pork, the other whitemeat? Or is the another other whitemeat?
To quote Andrew Boorde and the Here foloweth a Compenyous Regiment or Dyetary of health, made in Mountpyller [this]
Chapitre treateth of whyt meate, as of egges, butter, chese, mylke, crayme, &c.
So whitemeat is also DAIRY, so it all ties in the the goats and the curds….
Just a little headnote – it seems that this very same Andrew Boorde may be the original ‘merryandrew’, which you may recall was a sort of jack pudding, or clown or buffon or jester or fool. It’s not that the dear Doctor didn’t study afar and write extensively – his titles alone are exercises in length – he just seems to have rather lost his marbles, as it were, towards his end, which was in the Fleet (prison that is, not the street), wearing a hair shirt and possibly keeping loose woman. Three loose women.
Miraim-Webster dates the first use of merry-andrew at 1677, 150 years after his death….
Merry Andrew is also a movie with Danny Kaye.
Back to whitemeats.
Whitemeats as a dairy product is the older term of the word ( I almost said original, but it would take several hours of poking around to confirm or deny, so I found me a fence to sit on, pondering Danny Kaye and Merry Andrews). Back to Monday’s workshop:
Tags: Andrew Boorde, buffoon, cheese cloth, clown, cream, curds, dairy, Danny Kaye, eggs, fence sitting, Fleet prison, foole, jackpudding, Merry Andrew, merryandrew, milk, rennet, trifle, whitemeat, whyte meate