[Sca-cooks] Basting spit roasted meat
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Thu Jan 31 13:07:59 PST 2008
On Jan 31, 2008, at 4:02 PM, Michael Gunter wrote:
>> You may be speaking of Scully's edition of Taillevent. I think he >
>> says, more or less, that the dryer, hotter meats (humorally
>> speaking > -- these can be identified in sources like Tacuinum
>> Sanitatis, for > one), are generally parboiled to offset the heat
>> and dryness, then > larded before roasting.
> Thanks for the heads up on another source. I'll look further into
> that. What I have found in many cases is the meat is boiled as you
> say and then cut into slices. From there the slices are grilled like
> steaks or stewed in a sauce or cut up. But I've found very little in
> reference to the big roast turning on a spit. Perhaps that is a later
> period method although Digby doesn't mention anything like that.
> I've seen the paper wrapped version but I'll have to go back to the
> site. This search for drippings has turned into a quest now.
It's about two pages in Markham. Maybe I'll get ambitious later and
scan it in, if I can get a few spare minutes.
More information about the Sca-cooks