[Sca-cooks] Grilling was Sweating meat

[David Walddon]

From the Epulario 1598 
It is almost as fun as spitting eggs. 

247) To rost Egges upon a gredyron.

Beat two or three new laid Egges together, and heat an empty frying pan very well, and put these beaten Egges into it, and let them spread about the frying pan as thinne as paper, and when they are baked, cut them in foure peeces and lay them on the gredyron, and breake over them as many new Egges as will lie upon them, and make a soft fire both under and over them like a Tart, and straw them with Sugar and Sinamon, and when the Egges are thick, take them off the gredyron in that maner, and send them to the Table.
__________________________________

David Walddon
david at vastrepast.com
www.vastrepast.net
360-402-6135 Cell

On Apr 14, 2013, at 9:16 PM, JIMCHEVAL at aol.com wrote:

> 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.)] 
> 
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