SC - Chocolate gravy...mundanely speaking

[Bonne]

Stefan li Rous wrote:
> 
> Anne-Marie answered Ras about roast beef:
> >the recipe we used was an Elizabethan one (the beef is rubbed with spices
> >and sugar, baked and marinated for a long time under weight).
> 
> Ok, Stefan's back from Pennsic and he's just as curious as ever:
> 
> *marinated for a long time under weight*??
> 
> I assume this is from the period recipes. Why marinate under a wieght?
> What does this do? 

is the weight to simply keep the chunk of beef submerged?

Bonne


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