[Sca-cooks] Sweating meat

JIMCHEVAL at aol.com JIMCHEVAL at aol.com
Sat Apr 13 09:33:55 PDT 2013


Yeah. Probably should have looked beyond Vehling (who suggests they only  
used grills because they didn't know about spits). It was not their preferred 
 method, but they did use it:
 

http://books.google.com/books?id=5eZOITEqDkQC&pg=PA104&dq=spit++Romans+roast
&hl=en&sa=X&ei=sYBpUbmrEoqDiwKBh4H4AQ&ved=0CEAQ6AEwAQ#v=onepage&q=spit%20%20
Romans%20roast&f=false

Not  so much though, I think, as the Germans - at least one huge spit has 
been found  in a Germanic grave.
 

At any rate, it was certainly the preferred method by late medieval times.  
Does anyone know any references to using a grill beyond one or two about  
toasting bread? Or any at all to using steam?
 

By the way, Grocock and Grainger discuss Anthimus' method on page 94. Can  
only see the snippet though.

 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

A  History of Coffee and Other Refreshments in Early Modern France 
by  Pierre Le Grand d'Aussy  

 
In a message dated 4/13/2013 5:41:24 A.M. Pacific Daylight Time,  
johnnae at mac.com writes:

Grocock  and Grainger's volume of Apicius mentions spit  roasting.





More information about the Sca-cooks mailing list