[Sca-cooks] Steam was Sweating meat

[Johnna Holloway]

Steam is a bit more problematic. OED lists quotations for steam as related to cookery but they are 18th century.

A search through EEBO looking for steam being mentioned in regard to cookery came up with 
The Ladies Cabinet 1654 talks about distillations and steam. “and the steam of the seething pot”

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Rabisha in The whole body of cookery dissected 1661 has this recipe--

An excellent Cordial Broth. TAke a Cock or two, cut off their wings and legs: cleanse all the blood out of the inside, parboyle them very well, that when they are boyled, there may arise no more scum: then wash them again in fair water, put them in a pitcher with a pinte of Rhenish wine, and as much of your aforesaid strong Broth as will cover them, add thereto a few Cloves, large Mace, sliced Ginger and Nutmeg, a little whole white Pepper, if desired, with a small quantity of Chainie, and an onnce or two of Harts-horn; put in a little Salt, and stop up your pitcher close, that no steam may come forth: then having a Pot over the fire, let your Pitcher boyl therein about six hours, then pour out your Broth through a strainer, into a bason and scruise in the juice of two or three Lemmons: this may be heated as you have occasion. It is not only Cordial, but good against a Consumption also.

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The closet of the eminently learned Sir Kenelme Digbie Kt. Opened, 1669 warns about steam escaping a few times

"that the vessel it boileth in, be covered so exceeding close, that not the least breath of steam get out, else it will not be tender, but tough and hard"

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Not really steam cookery as we know it today.

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The true preserver and restorer of health being a choice collection by George Hartman, 1682 in

CHAP. I. Of Choice and Experimented Remedies in all affects of the Breast and Lungs, as Consumption, Phthisic, Asthma, shortness of Breath, streightness of Breast, Coughs, spitting of Bloud. &c.
Another. [Medicine for a Consumption]

Take a hinder Leg of Beef, cut out all the Sinews, and a little of the Flesh with them; then take a pretty quantity of the Pith of an Ox, six Dates, and a little whole Mace; put all these into a Stone Pot with half a pint of white Wine; paste it up close, that no Steam vapour out, or Air get in: Which done, set it in a Pot of seething Water, and keep it boyling twelve hours; after which, strain it: Take of this in fome other Broth, as much as the Stomach will well bear. If you please, you may add to it some Flowers of Rosemary, or a little sweet Marjoram, before luting of the Pot.
 

Johnnae

On Apr 13, 2013, at 12:33 PM, JIMCHEVAL at aol.com asked:
> 
>  Or any at all to using steam?