[Sca-cooks] Sweating Meat?

[Elise Fleming]

Jim Cheval wrote:
> 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?

There is a recipe used by the Hampton Court cooks that may well be using 
steam.  I can't look it up right now, but it involves putting a chicken 
in a pot with (wine?) in the bottom and the chicken sitting above the 
liquid on some sticks that hold it suspended.  A pot lid is then put on 
and sealed with dough.  Is this the type of thing you were thinking about?

Alys K.

Elise Fleming
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