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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.
Simple physical damage to the muscle fibers causes them to release more of their fluids and therefore more stimulating substances for the tongue.
Cooking intensifies the taste of meat and creates its aroma.
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.