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G.iii, Newe reare rosted egges be good in the mornynge. Tender cuts are best heated rapidly and just to the point of their juices are in full flow. Unfortunately, these two aims conflict with each other... The method must be tailored to the meat's toughness. Eleanor Scully & Terence Scully [University of Michigan Press: Ann Arbor] 1995 (p. That medieval French cooks too this warning seriously and rarely roasted their beef is evident in the large stocks of beef bouillon that our recipes imply was always on hand for ready use in other preparations." ---Early French Cookery: Sources, History, Original Recipes and Modern Adaptations, D. Roasting, the application of direct heat at close proximity, was appropriate for a cold, moist meat such as pork because the open fire would warm and dry. Medieval physicists--or physicians--told their contemporaries that cooking added either warmth and moisture or warmth and dryness to their foodstuff that was cooked: the cook chose his cooking method according to the inherent nature of the foodstuff and any need he had to correct this nature.

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Meat was oven-roasted, spit-roasted, used in patties, stuffings, and stews, or...cooked on a grill...

It was salted, smoked, and even preserved in honey...

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Like their 17th century predecessors, early 20th cooking texts warn against rare meat. Black and blue (aka "Pittsburgh style" steak surfaces in print in the 1970s. In 1626 Pierre Duchatel noted the physical reactions to be expected from meat prepared in each of the thre ways '(1)...well-Boiled meat is suitable to the digestion. (2)...those meats that have been medium boiled or medium roasted add moderately to vigor and digestion.