[Northkeep] canning meats

Horn, Trisha D. tdhorn at saintfrancis.com
Tue Mar 9 13:37:35 PST 2004

I've seen where cold/leftover meats are mentioned... Did the spices
originally cooked with the meat partially preserve it or did people just
have tougher innards?  Or did a colder climate make a difference?

> Historically this has not entirely been the case.
> In times past, if memory serves, you would find that frequently meat
> dishes 
> were cooked and then either baked into pastries, or covered in a pot with
> a 
> pastry topping, or thick layers of lard or tallow.  These could then be 
> carted along with someone traveling or going to work or whatnot, and did
> not 
> need to be re-heated.
> M/D
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