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This early reference notes this stage is unwholesome [Markam]. Medium/medium rare were introduced about this time. Originally only of eggs: slightly or imperfectly cooked, underdone. And indeed, among winged creatures they can eat with pleasure wood pigeons still running with blood and scarcely touched by fire.' Bruyerin advocated the middle way, warning that there would be a penalty to pay for eating either half-raw or 'melting' meat.
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And when the cooking goes on for hgours, the fiber bundles fray away from each other, and even tough meat begins to fall apart...
Grilling, frying, and roasting are the usual fast methods.
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.
It was salted, smoked, and even preserved in honey...
Naturally there were serious problems in keeping the meat fresh, since mechanical refrigeration was unavailable.