ANST - Two 15th Century Receipts for Steak

[maddie teller-kook]

One reason meat might have been boiled first .... is if it was salt preserved or
smoked or dried. That would add moisture back into the meat and remove some of
the saltiness. Then it could be roasted to finish off the cooking.  I would have
to check specific recipes in regards to marinating (my brain is fried and I
can't think of any off the top of my head right now).  But I do know, meat was
seasoned, roasted and served with a variety of sauces.

Meadhbh
(who hopes her brain starts working after autocrating this coming weekend)

ulrica wrote:

> Hi all....just an observation...Meadbh,  doesn't it seem that an awful lot
> of the period recipes require two forms of cooking the ingredients?  Like
> boiling then marinating and pan frying or something else.  Or am I just
> nuts...okay...so you don't have to answer that one <G>  I would think that
> boiling would by nature often remove a lot of the flavor, so that something
> else had to be done to replace the lost flavor.  And think about the
> nutritional aspects....wouldn't their techniqes have removed some of the
> essential nutrients?  Just wondering.
>
> Ulrica
>
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