HERB - RE: health & old meat

[N.D. Wederstrandt]

 Clare here:
	There is a wonderful list for cooking questions that may have
people who can answer this.  We keep having food questions pop up and
personally they have all appeared one time or another on the cooks.  I
don't mind the vegies and plant food questions but the eggs and the meat is
pushing it....
Just a personal observation
>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 and had
>turned a certain shade of green.  Is this true??  Wouldn't that have made them
>very ill?
>-Robin
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