breakng-t-pot-msg - 12/10/16
Period recipes where you are supposed to break the pot to remove the food.
NOTE: See also the files: pottery-msg, pottery-whels-msg, chicken-msg, chck-n-pastry-msg, pies-msg, dough-contain-msg, merch-pottery-msg, potry-utn-care-msg, pottery-cookng-msg.
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Stefan at florilegium.org
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Date: Tue, 27 Nov 2001 16:55:05 -0500
To: sca-cooks at ansteorra.org
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
Subject: Re: [Sca-cooks] Steamed Puddings...
Here's one using a clay pot. The pot is broken to remove the Appraylere.
Harleian MS. 279 - Leche Vyaundez
xxvij. Appraylere. Take [th]e fleysshe of [th]e lene Porke, & se[th]e it
wel: & whan it is so[th]e, hew it smal; nym [th]an Safroun, Gyngere,
Canel, Salt, Galyngale, old chese, myid Brede, & bray it smal on a morter;
caste [th]in fleysshe in to [th]e spicery, & loke [th]at it be wil
y-ground, & temper it vppe with raw Eyroun; [th]an take a longe Pecher, al
a-bowte ouer alle [th]at it be ransched; [th]an held out [th]in grece, &
fulle [th]i Pechir of [th]in farsure, & take a pese of fayre Canneuas, &
doble it as moche as [th]ou may ceuyr [th]e mou[th]e with-al, & bynd it
fast a-bowte [th]e berde, & caste hym to se[th]e with [th]in grete
Fleysshe, in lede o[th]er in Cauderoun, for it be wyl so[th]in; take [th]en
vppe [th]in Pecher, & breke it, an saf [th]in farsure; & haue a fayre
broche, & broche it [th]orw, & lay it to [th]e fyre; & [th]an haue a gode
Bature of Spicerye, Safroun, Galyngale, Canel, & [th]er-of y-now, & flowre,
& grynd smal in a morter, & temper it vp with raw Eyroun, & do [th]er-to
Sugre of Alisaunder y-now; & euer as it dryit, baste it with bature, &
sette forth in seruyce.
Cindy
Date: Fri, 30 Oct 2009 06:55:01 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Jewish Chop Suey
And of course the actual recipe is very easy to find by either Googling or
just going to His Grace's website and searching
An Anonymous Andalusian Cookbook of the 13th Century as Translated by
Charles Perry
http://daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian2.htm#Heading116
A Stuffed, Buried Jewish Dish[42]
Pound some meat cut round, and be careful that there be no bones in
it. Put it in a pot and throw in all the spices except cumin, four
spoonfuls of oil, two spoonfuls of penetrating rosewater, a little
onion juice, a little water and salt, and veil it with a thick cloth.
Put it on a moderate fire and cook it with care. Pound meat as for
meatballs, season it and make little meatballs and throw them [p. 21,
recto] in the pot until they are done. When everything is done, beat
five eggs with salt, pepper, and cinnamon; make a thin layer [a flat
omelette or egg crepe; literally "a tajine"] of this in a frying pan,
and beat five more eggs with what will make another thin layer. Then
take a new pot and put in a spoonful of oil and boil it a little, put
in the bottom one of the two layers, pour the meat onto it, and cover
with the other layer. Then beat three eggs with a little white flour,
pepper, cinnamon, and some rosewater with the rest of the pounded
meat, and put this over the top of the pot. Then cover it with a
potsherd of fire[43] until it is browned, and be careful that it not
burn. Then break the pot and put the whole mass on a dish, and cover
it with "eyes" of mint, pistachios and pine-nuts, and add spices. You
might put on this dish all that has been indicated, and leave out the
rosewater and replace it with a spoonful of juice of cilantro pounded
with onion, and half a spoonful of murri naq?'; put in it all that was
put in the first, God, the Most High, willing.
Johnnae
Date: Fri, 30 Oct 2009 12:31:48 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Jewish Chop Suey
On Oct 30, 2009, at 11:01 AM, Susan Lin wrote:
I was fine with the recipe until I got to the "break the pot" part.
Do they really mean break the pot or just take the lid off?
Shoshanna
... Then break the pot and put the whole mass on a dish, and cover
it with "eyes" of mint, pistachios and pine-nuts, and add spices. ...
=============
There are a number of candy recipes where a mixture
candies in a pot and to get the finished dish out, one breaks
the actual pot.
Pots were cheap enough to allow for this is the best guess.
Johnnae
Date: Fri, 30 Oct 2009 12:52:46 -0400
From: Robin Carroll-Mann <rcarrollmann at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Jewish Chop Suey
On Fri, Oct 30, 2009 at 11:01 AM, Susan Lin <susanrlin at gmail.com> wrote:
<<< I was fine with the recipe until I got to the "break the pot" part. ?Do they
really mean break the pot or just take the lid off? >>>
According to Charles Perry's footnote, this is a version of adafina
(called cholent among Ashkenazi Jews), which is left to cooked slowly
overnight so that a hot meal can be served on the Sabbath.
There are two other chicken recipes in that section of the cookbook
that call for sealing the lid in place with dough. (A chicken recipe
in de Nola also uses a dough seal.) After many hours of baking, the
dough seal would turn into something hard that had to be broken open.
And if the pot was made of clay, it might be easiest to break that.
As Johnnae observed, clay is cheap.
Since this recipe doesn't specify sealing the lid with dough, this is
speculative, but it fits with what we know about cooking methods of
the time.
Brighid ni Chiarain
Date: Fri, 30 Oct 2009 12:14:33 -0500
From: Judith Epstein <judith at ipstenu.org>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Jewish Chop Suey
On Fri, Oct 30, 2009 at 11:01 AM, Susan Lin <susanrlin at gmail.com> wrote:
<<< I was fine with the recipe until I got to the "break the pot" part.
Do they really mean break the pot or just take the lid off? >>>
It sounds like either dafina or a forerunner of pot pie. I would guess
that one should break the dough seal, rather than the pot itself,
given how wasteful it would be to break the pot. You could break it
wrong and wind up spilling your dafina all over the counter, instead
of merely making a nice neat crack that leaves the food intact and
edible.
Judith / no SCA name yet
Master Albrecht Waldfurster's Egg
Middle Kingdom, Midlands, Ayreton, Tree-Girt-Sea (Chicago, IL)
Date: Fri, 30 Oct 2009 11:55:06 -0700
From: lilinah at earthlink.net
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Jewish Chop Suey
On Fri, Oct 30, 2009 at 11:01 AM, Susan Lin <susanrlin at gmail.com> wrote:
<<< I was fine with the recipe until I got to the "break the pot" part.
Do they really mean break the pot or just take the lid off? >>>
Judith replied:
<<< It sounds like either dafina or a forerunner of pot pie. I would guess that one should break the dough seal, rather than the pot itself,
given how wasteful it would be to break the pot. You could break it
wrong and wind up spilling your dafina all over the counter, instead
of merely making a nice neat crack that leaves the food intact and
edible. >>>
Johnnae mentioned:
<<< Pots were cheap enough to allow for this is the best guess. >>>
Brighid ni Chiarain responded:
<<< According to Charles Perry's footnote, this is a version of adafina
(called cholent among Ashkenazi Jews), which is left to cooked slowly
overnight so that a hot meal can be served on the Sabbath.
There are two other chicken recipes in that section of the cookbook
that call for sealing the lid in place with dough. (A chicken recipe
in de Nola also uses a dough seal.) After many hours of baking, the
dough seal would turn into something hard that had to be broken open.
And if the pot was made of clay, it might be easiest to break that.
As Johnnae observed, clay is cheap.
Since this recipe doesn't specify sealing the lid with dough, this is
speculative, but it fits with what we know about cooking methods of
the time. >>>
Most common cookware was relatively low fire red clay, it was cheap
and as close to "disposable" as they had in Europe and much of the
Near and Middle East.
Many recipes in the Arabic-language corpus call for cooking in a new pot.
So breaking the pot wouldn't have been a big deal. There are a number
of other recipes in the Arabic-language corpus that also instruct to
break the pot of a cooked dish in order to serve.
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Fri, 30 Oct 2009 15:08:20 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Jewish Chop Suey
Could you adapt it to a slowcooker and use one of the liners?
(Reynolds? Slow Cooker Liners)
How about layering in an oven bag and lifting everything out while
in the bag?
Johnnae
On Oct 30, 2009, at 2:58 PM, Susan Lin wrote:
<<< okay after reading all of this the question now is - what is the substitute
because I'm not breaking a pot - even if I had a cheap earthenware one. And
since it's likely I would use a piece of cast iron - it's not an option.
Shoshanna >>>
Date: Fri, 30 Oct 2009 12:21:32 -0700
From: lilinah at earthlink.net
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Jewish Chop Suey
Shoshanna wrote:
<<< okay after reading all of this the question now is - what is the substitute
because I'm not breaking a pot - even if I had a cheap earthenware one. And
since it's likely I would use a piece of cast iron - it's not an option. >>>
I'd say, cook it in any pot of appropriate material for the cooking
method which has a mouth the same width or wider than the base. When
finished cooking and cooled enough to handle, carefully turn upside
down into a dish that is a little wider than the mouth of the pot and
capacious enough to hold the food.
Well, ok, one trick is to have the serving dish be relatively heat
resistant (i.e., no plastic :-), place it bottom up with its mouth
over the mouth of the pot, then, holding them in place together,
invert both dish and pot so that the pot empties into the dish.
Won't necessarily have the same result as breaking a cheap low-fire
ceramic pot, but beats destroying modern cookware or expensive
re-creation cookware.
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Fri, 30 Oct 2009 15:22:49 -0400
From: Robin Carroll-Mann <rcarrollmann at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Jewish Chop Suey
On Fri, Oct 30, 2009 at 2:58 PM, Susan Lin <susanrlin at gmail.com> wrote:
<<< because I'm not breaking a pot - even if I had a cheap earthenware one.
?And since it's likely I would use a piece of cast iron - it's not an option. >>>
If you're using cast iron, why not use dough to seal it? You might
need a knife to open it, but it wouldn't harm the pot.
Brighid ni Chiarain
Date: Fri, 30 Oct 2009 12:24:59 -0700 (PDT)
From: Euriol of Lothian <euriol at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Jewish Chop Suey
I would also say it beats having fragments of said cheap low-fire clay pot winding up in your food too.
Euriol of Lothian, OP
Clerk, Order of the Pelican, Kingdom of ?thelmearc
Chronicler, Barony of Endless Hills
----- Original Message ----
Shoshanna wrote:
<<< okay after reading all of this the question now is - what is the substitute
because I'm not breaking a pot - even if I had a cheap earthenware one. And
since it's likely I would use a piece of cast iron - it's not an option. >>>
I'd say, cook it in any pot of appropriate material for the cooking method which has a mouth the same width or wider than the base. When finished cooking and cooled enough to handle, carefully turn upside down into a dish that is a little wider than the mouth of the pot and capacious enough to hold the food.
Well, ok, one trick is to have the serving dish be relatively heat resistant (i.e., no plastic :-), place it bottom up with its mouth over the mouth of the pot, then, holding them in place together, invert both dish and pot so that the pot empties into the dish.
Won't necessarily have the same result as breaking a cheap low-fire ceramic pot, but beats destroying modern cookware or expensive re-creation cookware.
-- Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Fri, 30 Oct 2009 16:40:54 -0300
From: Suey <lordhunt at gmail.com>
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Break the Pot
Susan Lin wrote:
<<< I was fine with the recipe until I got to the "break the pot" part. Do they really mean break the pot or just take the lid off? >>>
They really do mean to break the pot for hygienic reasons. Soapstone
pots, especially, were used only once because they absorb organic
residue. Nowadays we overlook this instruction as pots are made of other
materials which do not absorb food being cooked in them.
Suey
Date: Fri, 30 Oct 2009 15:41:44 -0400
From: Craig Daniel <teucer at pobox.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Jewish Chop Suey
How about buying a terra cotta flower pot? Those are awfully cheap,
the saucers they come with can be used as lids and sealed on with
dough, and they should be foodsafe (I've heard of them being used as
cloches for baking before without trouble, anyhow).
Date: Fri, 30 Oct 2009 15:49:20 -0400
From: Karstyl <karstyl at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Break the Pot
<<< They really do mean to break the pot for hygienic reasons. Soapstone
pots, especially, were used only once because they absorb organic
residue. Nowadays we overlook this instruction as pots are made of other
materials which do not absorb food being cooked in them.
Suey >>>
Porous pots are not necessarily non-hygienic. Especially if you heat
them when you cook. There was also a lack of understanding of germ
theory in period, so this would not be a period reason to not re-use a
pot. The reason given for using new pots in certain recipes is that an
old pot would absorb flavors. In something like a tagine this is
considered a good thing, the flavors transfer from one dish to the next
and build on each other. In some dishes you would not want the flavor of
old food, so the instructions would include to use a new pot. Also, if
they used a new pot for everything, it would probably not be written
down in a few recipes, it would either be in every recipe or, more
likely, just assumed for each.
-Hrefna
Date: Fri, 30 Oct 2009 17:47:24 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Break the pot
On Oct 30, 2009, at 4:52 PM, Suey wrote:
<<< I do not recall any English recipes calling for breaking those pots.
Do you? >>>
This is from Delights for ladies 1609
33 - To candie Nutmegs or Ginger with an hard rock candy. Take one
pound of fine sugar, and eight spoonfuls of Rose-water, and the weight
of six pence of Gum Arabique, that is cleere: boyle them together to
such an height, as that, dropping some thereof out of a spoon, the
sirup doe rope and runne into the smallnesse of an haire: then put it
into an earthen pipkin; wherein place your Nutmegs, Ginger, or such
like: then stop it close with a sawcer, and lute it well with clay,
that not aire may enter: then keepe it in a hot place three weeks, and
it will candy hard. you must breake your pot with a hammer, for
otherwise you cannot get out your candy. You may also candy Orenges or
Lemmons in like sort, if you please.
Johnnae
Date: Fri, 30 Oct 2009 17:49:28 -0400
From: Karstyl <karstyl at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Break the pot
Hrefna wrote:
> Porous pots are not necessarily non-hygienic. . . .
Suey wrote:
<<< I have never seen a PS saying do not throw out a tagine cause one wants
the flavors to transfer from on one dish to the next. I have only seen
'break the pot'.
A curious point is that we have to break the pot in Spain where pots
were clay or of other materials. During the Middle Ages, Spain was
exporting clay pots to England. I do not recall any English recipes
calling for breaking those pots. Do you?
Also I cannot find my reference but I clearly remember someone between
the 13th C Al-Andalus MS and Nola saying that the cooks did not trust
the dishwashers. They took the pots outside and lay them on the ground
bottom side up so the pots acquired the bad elements from the earth!
When you publish that ditty make sure you quote me hey ;-) !
Suey >>>
The note about tagine's is one from modern sources, but I used it as a
point of what is carried over in an unglazed clay pot. I have, and use,
a few unglazed clay pots. I never fear poisoning my guests.
It would make more sense for an area that made more pots to treat them
as more disposable. I do know that there were pots being made in Britain
throughout the middle ages, that is where I have studied pottery forms
the most. They had both production centers and at home/small town
potters. I would think that the fuel to fire the pots would be way more
expensive then the clay and the labor to make them, so maybe Spain had
more fuel, or cheaper fuel. Imported pots were always more expensive,
they are heavy, bulky, and break easily. There were imported pots, but
many of the home cooking hearth pots were not imported. (I would add
sources, but I am on my way out to a Halloween party, and am still
sewing my costume.)
Most of the 'break the pot' recipes I remember have to do with the
contents solidifying and the neck being smaller then the body, so if you
did not want to break up your food, you would have to break the pot.
The bit about cooks not trusting the pot washers with the clay pots
shows that they did wash them, if they were never washed then you would
not complain about the washers!
-Hrefna
Date: Fri, 30 Oct 2009 19:40:25 -0400
From: Elise Fleming <alysk at ix.netcom.com>
To: sca-cooks <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Break the Pot
There is also the English recipe (1400s?) about making a meat dish in
the shape of a jar - appraylere. You can see two videos of it on the
Tudor Cook YouTube site: http://www.youtube.com/Gandi54 . Scroll down to
find "basting the appraylere" and "appraylere removed from its jug".
Both videos were shot two years ago.
Alys K.
--
Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/
Date: Fri, 30 Oct 2009 19:51:27 -0400
From: Elise Fleming <alysk at ix.netcom.com>
To: sca-cooks <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] to break or not to break is the question
Greetings! I think our modern view is clouding the issue here. We
think clay pots are something to be kept and relatively costly (to us).
We wouldn't toss out our pans. But... we do. We use disposable foil
containers for roasting meats, baking pies, and so on. We think nothing
of throwing out valuable metal dishes. To us, they cost nothing and are
disposable.
Stefan wrote:
<<< But are we really referring to breaking the pot, vs. breaking the (a)
seal of dough or whatever? We've been working from a translation, not
the original wording. What language was it originally written in?
Could the word translate as "breaking the pot" but actually be a
colloquialism that actually meant breaking the seal, although
literally it means breaking the pot? There are modern examples such as
"breaking a record". >>>
I helped translate the Anonymous Andalusian recipes from Spanish into
English, and it was breaking the pot, not the seal. Perry agreed with
the translation of pot when he went back to the Arabic. While the
English don't seem to have broken pots with the frequency mentioned in
the Anonymous Andalusian recipes, perhaps the Spanish were more
accustomed to making cheap clay pots and using them in a disposable
fashion. I'm not sure that the Spanish used dough coffins with the
frequency that the English recipes mention their use.
As to leaving fragments of clay in the food, I'm wondering if there is a
commonality among the texture/thickness/solidity of the foods where the
pots were broken. I certainly wouldn't expect a broken pot with a soupy
mixture, but I would suspect that with solid foods, and with skill,
there wouldn't be lots of little bits of clay pot hiding in the
resultant food.
Alys K.
--
Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/
Date: Fri, 30 Oct 2009 10:57:38 -0700
From: David Friedman <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Jewish Chop Suey
<<< There are two other chicken recipes in that section of the cookbook
that call for sealing the lid in place with dough. (A chicken recipe
in de Nola also uses a dough seal.) >>>
As does "Capon Stwed" in _Two Fifteenth Century Cookery Books_.
But we've never had to break the pot.
--
David/Cariadoc
www.daviddfriedman.com
Date: Sat, 31 Oct 2009 08:15:55 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] to break or not to break is the question
One important thing to remember about the confectionery instructions
is that the expensive part was the sugar followed by the spices or
fruits.
Breaking a pot to get the finished candied product out was just easier
and apparently worked.
Johnnae
Date: Sat, 31 Oct 2009 08:21:13 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Break the Pot
1430's actually.
xxvij - Appraylere. Take the fleysshe of the lene Porke, and sethe it
wel: and whan it is sothe, hew it smal; nym than Safroun, Gyngere,
Canel, Salt, Galyngale, old chese, myid (Note: Crumbed) Brede, and
bray it smal on a morter; caste thin (Note: Thine)fleysshe in to the
spicery, and loke that it be wil y-ground, and temper it vppe with raw
Eyroun; than take a longe Pecher, al a-bowte ouer alle that it be
ransched; (Note: Rinsed) than held (Note: Cast) out thin grece, and
fulle thi Pechir of thin farsure, and take a pese of fayre Canneuas,
and doble it as moche as thou may ceuyr the mouthe with-al, and bynd
it fast a-bowte the berde, (Note: Rim) and caste hym to sethe with
thin grete Fleysshe, in lede other in Cauderoun, for it be wyl sothin;
take then vppe thin Pecher, and breke it, an saf thin farsure; and
haue a fayre broche, and broche it thorw, and lay it to the fyre; and
than haue a gode Bature of Spicerye, Safroun, Galyngale, Canel, and
ther-of y-now, and flowre, and grynd smal in a morter, and temper it
vp with raw Eyroun, and do ther-to Sugre of Alisaunder (Note:
Alexandria) y-now; and euer as it dryit, baste it with bature, and
sette forth in seruyce.
Two Fifteenth-Century Cookery-Books
http://www.medievalcookery.com/cgi/display.pl?tfccb:180
Johnnae
On Oct 30, 2009, at 7:40 PM, Elise Fleming wrote:
<<< There is also the English recipe (1400s?) about making a meat dish
in the shape of a jar - appraylere. You can see two videos of it on
the Tudor Cook YouTube site: http://www.youtube.com/Gandi54 . Scroll
down to find "basting the appraylere" and "appraylere removed from
its jug". Both videos were shot two years ago.
Alys K. >>>
Date: Sat, 31 Oct 2009 15:53:49 -0400
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] to break or not to break is the question
On Oct 31, 2009, at 2:19 PM, Cheri or Anne wrote:
<<< I'm just wondering if it would be akin to baking a chicken in clay on a fire?
anne >>>
Probably. My suspicion is that while ceramic pots, and even terra
cotta, are something of a fancy foodie commodity now, they were cheap, plentiful, and easily replaced in many of the cultures our period
recipes represent. I STR Le Menagier speaks of throwing away burnt
pots (as well as the plethora of period references to putting foods
into a new, clean, "fair" pot).
Talk to anyone using or making period-type clay pots today, and within minutes you get a dozen horror stories of pots that cracked when
improperly used, placed too near the coals, or through simple
cussedness.
Now note the Islamic recipes that speak of using a hot potshard as a
means of browning foods on the top without an oven or broiler; I
suspect broken clay pots were an everyday thing for these people,
rather like coming up with uses for stale bread.
Broken potshards also turn up as rubble for filling hollow wall
structures, for example.
If a recipe says to break the pot, my suspicion is that if the
translation is accurate, they probably mean exactly that; or at least
the seeming outlandishness of the statement to us is no reason to
assume the translation is wrong.
Adamantius
<the end>