[Sca-cooks] Sweating Meat?

[JIMCHEVAL at aol.com]

Certainly one variant thereof, though this is a remarkably specific  
construction. It seems to be half of what the French call an etouffee  
(smothered), where the steam is forced back into the pot, and true steaming,  where 
food is put over steam to cook.

My main interest is in France (I  only randomly know English practice from 
the same period), but this is certainly  intriguing all on its own.
 
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 12:31:49 P.M. Pacific Daylight Time,  
alysk at ix.netcom.com writes:

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?