[Sca-cooks] Rack of lamb

[JIMCHEVAL at aol.com]

The Enseingnemenz has something of the reverse  in a recipe for 
twice-cooked ("biscuit") pike:

"twice-cooked pike; first  roasted, and then in must or cider set in a 
frying pan, and boil it, and take  all kinds of powdered spices, and bread 
soaked in the mixture which is in the  frying pan, and then put the fish in 
bowls."

I imagine the cider would  have added a tart flavor to the roasted pike.

Jim  Chevallier
www.chezjim.com

Newly translated from Pierre Jean-Baptiste  Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime France 

In a  message dated 2/24/2013 11:43:05 A.M. Pacific Standard Time,  
ddfr at daviddfriedman.com writes:
Is anyone here familiar with anything similar  from period 
cuisine--boiling meat in vinegar, then roasting it?