HERB - RE: health & old meat

[William Seibert]

you wrote:
>I heard somewhere, that in period, English nobility did not
think meat was
>proper to eat until it had been hung at room temprature for 3
days...

I believe the practice you are referring to was for game, and the
reason it was hung thusly was to tenderize the meat, as well as
partially get rid of the "gamey" flavor.

WAJDI

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