[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
> were cooked and then either baked into pastries, or covered in a pot with
> 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
> need to be re-heated.
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