Mosso, A. (Angelo), 1846-1910 · London, Unwin · leaf 305
ETE AND THEIR BUILDERS it. This dish was, therefore, stewed and then finished beforethe fire. There is no information about soup or boiled meat, althoughpots for boiling were verv common in Mycenaean times. Terra-cotta stewpans with lids have been found in numbers. I givea large one as an example… … FIG. 141,—STEWFAX WITH COXDEXSIXG LID. only eaten roasted. On the contrary, the art of boiling wasbetter understood than among us to-day. The great thickness of the lid is verv striking, and isspeciallv adapted for slow boiling. When the pot begins toboil the lid may shake and the contents boil…
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