[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.
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