[Sca-cooks] Grilling was Sweating meat

[Johnna Holloway]

Took a bit of doing but searching through Two fifteenth-century cookery-books by Austin 
yielded these recipes that might do. 
http://name.umdl.umich.edu/CookBk
A search through OED led me to search for both gridiron and griddles. "The earliest form gredire appears in the same text ( S. Eng. Leg.) with gredile griddle noun but it is not clear whether the change from-ile to -ire is phonetic, or due to popular etymology. The later forms, however, show that the -ire was at an early date identified with southern Middle English ire = iren  (compare fur-ire), the further development being parallel to that of andiron."
 
Saint Lawrence aside, here we go--
 MS 279
page 20
.lxxvj. Brasele.—Take Dace, Troutys, & Roche, an roste hem on a gredelle; þan seþe in Wyne, & caste Veryous þer-to, powder of Gyngere, & Galyngale, & dresse it yn. 

page 21
.lxxx. Salomene.—Take gode Wyne, an gode pouder, & Brede y-ground, an sugre, an boyle it y-fere; þan take Trowtys, Rochys, Perchys, oþer Carpys, oþer alle þese y-fere, an make hem clene, & aftere roste hem on a Grydelle; þan hewe hem in gobettys: whan þey ben y-sothe, fry hem in oyle a lytil, þen caste in þe brwet; and whan þou dressist it, take Maces, Clowes, Quybibes, Gelofrys; an cast a-boue, & serue forth. 

page 40
.xxix. Milke Rostys.—Take swete Mylke, an do it in a panne; take Eyroun with alle þe whyte, & swenge hem, & caste þer-to; colour it with Safroun, & boyle it so þat it wexe þikke; þan draw it þorw a straynoure, & nym that leuyth,*. [Take what remains. ] & presse it: & whan it is cold, larde it, & schere on schevres,*. [Shivers; thin strips. ] & roste it on a Gredelle, & serue forth [supplied by ed.] . 

page 40
.xxxj. To make Stekys of venson̛ or bef.—Take Venyson or Bef, & leche & gredyl it vp broun; þen take Vynegre & a litel verious, & a lytil Wyne, & putte pouder perpir þer-on y-now, and pouder Gyngere; & atte þe dressoure straw on pouder Canelle y-now, þat þe stekys be al y-helid þer-wyth, & but a litel Sawce; & þan serue it forth.

Harl 4016

pages 90-91
Blanche porrey. Take blanche almondes, And grinde hem, and drawe  hem with sugur water thorgℏ a streynour into a good stuff mylke into a potte; and þen̄ take þe white of lekes, and hew hem smaƚƚ, and grynde hem in a morter witℏ brede; and þen̄ cast al to þe mylke into þe potte, and caste þerto sugur and salt, and lete boyle; And setℏ feyre poudrid eles in faire water ynowe, and broile hem on̄ a gredren̄; and kut hem in faire longe peces, and ley two or thre in a dissℏ togidre as ye do veneson̄ with ffurmenty, And serue it forthe. 

page 100
Lamprons in Galentyne. Take brede, and stepe it in wyne and vynegre, and cast there-to Caneƚƚ, [folio 23b.] and drawe it thorgℏ a streynour; and do it in a potte, and cast pouder of peper thereto; And take smale oynons, and myce hem, and fry hem in oyle, & cast there-to a fewe saundres, and lete hem boyle a litul; And then̄ take lamprons, and scalde hem witℏ hey in hote water, and setℏ  hem; and þen̄ br [supplied by ed.] oyle*. [Douce MS. bouille. ] hem on̄ a faire gredren̄, and þen̄ couche hem in a dissℏ and cast the sauce on̄ hem, And then̄ serue it fortℏ. 

page 101
Pike in brase.  Take Caneƚƚ, a quarte of wyne, and a lituƚƚ vinegre, And stepe there-yn̄ tendur brede; and thrawe it þorgh a streynour, And lete boyle with pouder of peper; And take the pike, and roste him splat on̄ a gredire ynogℏ; And cast to þe sauce þen, with [supplied by ed.] pouder of ginger and sugur; And ley the pike in A [folio 24b.] charger, the wombe side vpward; and then̄ caste the sauce there-on̄ al hote, and so serue him fortℏ. 

page 102
Salmon̄ fressℏ boiled. Take a fressℏ Salmon̄, and drawe him in þe bely; and chyne him as a swyne, and leche him flatte with a knyfe; and kutte the chyne in ij. or in .iij. peces, and roste him on̄ a faire gredryn̄; & make faire sauce of water, parcelly, and salt. And whan̄ hit begynnetℏ to boyle, skem̄ it clene, and cast þe peces of salmon̄ þere-to, and lete hem sethe; and þen̄ take hem vppe, and lete hem kele, and ley a pece or ij. in a dissℏ; and wete faire foiles of parcely in vinegre, and caste hem vppon̄ þe salmon̄ in the dissℏ; And þen̄ ye shaƚƚ serue hit forthe colde. 

Samon̄ roste in Sauce. Take a Salmond, and cut him rounde, chyne and aƚƚ, and roste the peces on̄ a gredire; And take wyne, and pouder of Caneƚƚ, and drawe it þorgℏ a streynour; And take smale myced oynons, and caste þere-to, and lete hem boyle; And þen̄ take vynegre, or vergeous, and pouder ginger, and cast there-to; And þen̄ ley the samon̄ in a dissℏ, and cast þe sirip þeron̄ al hote, & serue it fortℏ. 

page 103
Breme rost ensauce. Take a breme, and scald him, (but noȝt to moche,) and drawe him in þe bely, and pryk him þorgℏ þe chyne bōn ij. or iij.*. [ twies or thries. ] with a knyfe, and roste him on̄ a gredire. And take wyne, and boile hit, and cast there-to pouder ginger, vergeous, and salt, and cast on̄ þe breme in a dissℏ, and serue him forth hote. 

Sole, boiled, rost, or fryed.  Take a sole, and do awey þe hede, and drawe him as a plais, and fle him; And make sauce of water, parcelly and salt; And whan̄ hit bygynneth to boile, skeme it clene, and lete boyle ynogℏ. And if þou wilt haue him in sauce, take him whan̄ he is y-sodde; or elles take him rawe and drawe him, and scale him with a knyfe, And ley him vppon̄ a gredryn̄, and broile him. And take wyne and pouder of Caneƚƚ, and lete boyle a while, And caste there-to pouder ginger, And vergeous; and caste þe sauce on̄ þe sole in þe dissℏ, And serue him forthe hote. Or elles take a sole, and do a-wey þe hede; drawe him, and scalde him, and pryk him with a knyfe in diuerse places for [folio 26.] brekyng of þe skyn̄; And fry it in oyle, or elles in pured buttur. 

page 104
Anoþer.  Take a gurnard rawe, and slytte him endelonge the bak, þorgℏ þe hede and tayle, and splatte him, and kepe the lyuer; And take þe rawe lyuer, and brede, and fissℏ brotℏ, Wyne, and vinegre, And drawe hem thorgℏ a streynour, and lete boyle; and þen̄ cast there-to pouder ginger, saffron̄, and salt. And þen̄ roste the gurnard, and splatte him on̄ a gredire, and ley hym in a dissh.*. ["ley hym in a dissh": Douce MS.; Harl. reste him. ] And þen̄ cast þe sauce on̄ hym̄ in þe dissh, and serue him forthe hote. 

page 105
Another diting of a tenche.  Take a quarte of wyne and a litul vinegre, And tendure brede, And stepe aƚƚ togidre, and drawe hit thorgℏ a streynour; and lete hit boyle; And caste there-to pouder peper; And take a tenche, and splat him, and reste him on̄ a gredire, and cast his sauce vppon̄ him in the dissℏ; And þen̄ serue hit forthe hote.

Johnnae

On Apr 13, 2013, at 12:33 PM, JIMCHEVAL at aol.com asked:
> 
> 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?