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147-151) "Many traditional meat recipes were developed at a time when meats came from mature, fatty animals, and so were fairly tolerant of overcooking.

The ideal method for cooking meat would therefore minimize moisture loss and compacting of the meat fiers, while maximizing the conversion of tough connective-tissue colllagen to fluid gelatin. Joannes de Mediolano Regimen Sanitatis Salerni sig. It is important to remember that because meat was relatively tough and frequently salted to prevent spoilage, it was often necessary to rinse it in milk and boil it once or twice before using it in a specific recipe." ---A Taste of Ancient Rome, Ilaria Gozzini Giacosa, translated by Anna Herklotz [Univeristy of Chicago Press: Chicago] 1992 (p. Meat was oven-roasted, spit-roasted, used in patties, stuffings, and stews, or...cooked on a grill... 167 Coole endiffe, radish, new egs rosted reare, And late-prest cheese; which earthen dishes beare. Ovid Baucis & Philemon in Fables 159 New-laid Eggs, which Baucis busie Care Turn'd by a gentle Fire, and roasted rear. Recipes for hours-long braising or stewing were developed for mature animals with substantially cross-linked collagen that took a long time to dissolve into gelatin. Fat coats and lubricates meat fibers during cooking, and stimulates the flow of saliva and creates the sensation of juiciness no matter hwo dry the meat fibers themselves have become.

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