[Northkeep] canning meats

Alton lePeto altonscompany at hotmail.com
Thu Mar 11 04:22:01 PST 2004

"A method of conserving fowls or pieces of fleshmeat already practised in 
Elizabeth I's reign was to parboil them, dip them in hog's lard or clarified 
butter 'till they have gotten a new garment over them', and then pack them 
in a stoneware pots that were filled up with more spiced lard or butter."
Food and Drink in Britain, C. Anne Wilson

My favorite is the lenten ling pies of fish and eel minced with fruit coverd 
in butter and frosted with sugar, yumm.  Hey its Lent, who wants some pie?

who onced served the crown "faux"  haslet at high table and got a way with 
it.  (hee hee)

>From: "Marc Carlson" <marccarlson20 at hotmail.com>
>Reply-To: The Barony of Northkeep <northkeep at ansteorra.org>
>To: northkeep at ansteorra.org
>Subject: RE: [Northkeep] canning meats
>Date: Tue, 09 Mar 2004 16:43:32 -0600
>>From: "Horn, Trisha D." <tdhorn at saintfrancis.com>
>>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?
>I think it's just that people were less paranoid and finicky about their 
>food, but that's my opinion.  Spices don't preserve meat.  Salt only 
>preserves it by "curing" (i.e. dehydrating and mummifying) it.  The climate 
>was not significantly cooler, depending on where you are talking about and 
>what time of year.  If you want to assume they had tougher innards that's 
>fine, but you know, considering that the meat you buy at the Grocery has 
>been intentionally aged to make it more tender, the poultry you buy has 
>been has been washed in bio-hazardous water, and so on, I'm not sure that's 
>even a valid argument.
>Honestly, I don't care how you do it, or what you eat, but if you seal the 
>meat in pastry or fat before it cools, you've theoretically already killed 
>everything that WAS there to make you sick, and nothing new s going to get 
>in there to make it go bad, at least for a little while as long as that 
>barrier is intact.

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