[Sca-cooks] Medieval steaks
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Sun Jul 28 08:59:27 PDT 2013
Thanks, Johnnae. These are among the "late" recipes I was referring to. I
believe they're also in the Florilegium.
It's interesting that Taillevent mainly refers to (and then rarely)
"slices" (lesches) of meat. My impression is that the whole idea of slicing meat
before cooking it and then paying more careful attention to just HOW one
sliced it grew up during this time. Given that Roman butchery could be pretty
sophisticated (and included removing meat from the bone before selling it),
it's not impossible that something of the kind existed back then, but if
so it does not seem to have made it into Pseudo-Apicius or other accounts.
My impression overall is that, until the late medieval period, people
thought in terms of joints and other bone-related cuts. If so, the idea of
cutting and classifying the different parts of one solid mass of meat would
represent a distinct advance at that point.
Jim Chevallier
Comparing early and late medieval food in France
_http://www.chezjim.com/food/pre-v/comparisons.html
In a message dated 7/28/2013 8:34:34 A.M. Pacific Daylight Time,
johnnae at mac.com writes:
I knew that our Concordance of English Recipes included a "steak" entry, so
I looked it up this am.
_ (http://www.chezjim.com/food/pre-v/comparisons.html)
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