[Sca-cooks] Grilling was Sweating meat
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Sun Apr 14 21:16:42 PDT 2013
Oh, but it gets worse.
This is from my OWN translation of the Enseignemenz:
"Bass
Freshwater bass, roasted on the grill, a little burning straw under it, so
that it does not burn on the grill, with verjuice. And if it is cooked in
water, eat it with green sauce."
The French versions of le Viandier mainly mention fish, but hare and
rabbit were also mentioned as being grilled.
http://books.google.com/books?id=XOoYAAAAYAAJ&printsec=frontcover&dq=inautho
r:pichon+viandier&hl=en&sa=X&ei=C31rUcfqNKfxiwLv3oH4Dw&ved=0CDcQ6AEwAQ#v=one
page&q=gril&f=false
Honestly not sure where my mind went. Thanks for the finds.
Jim Chevallier
www.chezjim.com
A History of Coffee and Other Refreshments in Early Modern France
by Pierre Le Grand d'Aussy
In a message dated 4/14/2013 9:00:21 P.M. Pacific Daylight Time,
dmyers at medievalcookery.com writes:
A few minutes of searching through the readily available French sources
turned up all sorts of examples of non-breads being grilled - mostly
fish, but other things as well.
- Doc
-=-=-
Bars of sweet water roasted on the grill, a little fire underneath, that
it doesn't burn on the grill, with verjuice. And if it is cooked in
water, with green sauce is eaten. [Enseignements (France, ca. 1300 - D.
Myers, trans.)]
More information about the Sca-cooks
mailing list