SC - Leftovers was Malaches (FoC 159)

[Bonne of Traquair]

> > -- all of the recipies calling for previously cooked meat, or roast and
> > then boiled, is adaptable to leftovers.
>
>Well, then you may need to draw a distinction between using leftovers in
>a second meal, or simply in a second cooking process in the first meal.

I've wondered if the 2-step cooking is a form of preservation.  When the 
meat that's been hanging reaches the point that it must be cooked, it is 
roasted. Part might be eaten at that day with a sauce, but the rest has now 
gained a few more days before spoilage.  During that time some is eaten 
cold, and some used in made dishes such as pies. Such made dishes will last 
several more days, extending the usable period for the meat again.

I also wonder if the 2 step processing isn't designed, or at least taken 
advantage of, to assist in organizing feast prep in period. They had 
workspace and cookspace issues to overcome as well. While a kitchen might 
have roasting and other steps happen on a normal day, large feasts would 
require a different organization. One day the fires and available workers 
might be committed to roasting all the various meats needing that step, 
and/or to other non-meat pre-processing that can be done away from the fire, 
and then a day or two later proceed with combining the various units.

I know I am applying a modern 'assembly line' sensibility here though.

Bonne
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