To consider putting meat on salt as "original" is so bizarre it could only happen on a chat site populated by programmers.
Do you really need convincing to understand that lots of folks for time immemorial have used salt and herbs and spices (and sometimes oil, oh gawd, does that invalidate it?) for a goodly amount of time on every kind of meat before roasting it?
Or are you being willfully dense and obtuse, for kicks?
No, and I'm not going to go looking through home cooking cookbooks to try to prove something to you, either. That's not where cooking innovation happens.
To consider putting meat on salt as "original" is so bizarre it could only happen on a chat site populated by programmers.
Do you really need convincing to understand that lots of folks for time immemorial have used salt and herbs and spices (and sometimes oil, oh gawd, does that invalidate it?) for a goodly amount of time on every kind of meat before roasting it?
Or are you being willfully dense and obtuse, for kicks?