Registers
LNG 201/ENGL 202
Prof. G. Steinberg


Observe the linguistic features of recipes, as exemplified in the following three examples.  What can we conclude about the typical elements of the register used to recount recipes in English?

    1. Sauteed Brains.

      2. Parboil the brains as in preceding recipe. Drain and dry. Dip them in flour, then in beaten egg, and then in freshly made bread crumbs. Saute quickly in hot butter until golden brown on both sides. Season with salt and pepper and serve with lemon wedges.
       
    2. Sauteed Marinated Brains.

      3. Parboil the brains. Cool and cut in thick slices. Marinate for several hours in a mixture of 1/2 cup olive oil, 3 tablespoons lemon juice, 1/4 teaspoon Tabasco, 1 teaspoon salt, and 1 tablespoon each chopped parsley and chopped chives. Remove from marinade, dip in flour, beaten egg, and fresh bread crumbs, and saute in hot oil until golden brown.
       
    3. Cioppino.
1 quart clams 2 teaspoons salt
1 cup dry white or red wine 1 teaspoon freshly ground pepper
1/2 cup olive oil 1 pound crabmeat
1 large onion, chopped 1 pound raw shrimp, shelled
2 cloves garlic, chopped 2 tablespoons finely chopped fresh basil
1 green pepper, chopped 3 tablespoons chopped parsley
4 ripe tomatoes, peeled, seeded, and chopped [other ingredients]

Steam the clams in the 1 cup white or red wine until they open – discard any that do not open. Strain the broth through two thicknesses of cheesecloth and reserve.

Heat the olive oil in a deep 8-quart pot and cook the onion, garlic, pepper, and mushrooms for 3 minutes. Add the tomatoes and cook 4 minutes. Add the strained clam broth, tomato paste, and 2 cups red wine. Season with salt and pepper and simmer for about 20 minutes. Taste and correct seasoning. Add the basil and the fish, and just cook the fish through about 3 to 5 minutes. Finally, add the steamed clams, crabmeat, and shrimp. Heat just until shrimp are cooked. Do not overcook. Sprinkle with parsley and serve.
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