sca-cooks SCA-ck Lard Preservation

[Leslie Watson]

Hi, Katerine here.  Lord Ras responded to someone whose name I don't recall:

><< in fact
> my grandmother (born in 1890) taught me how
> to store goose without refrigeration, first you
> bake it (actually several), then, store it in a barrel 
> with the goose grease poured over it to the top of the barrel. >>
>
>This is absolutely true! My gram born in 1868, used to boil and pack pork in
>lard in barrels the same way. Even after sitting in the cellar for a couple
>of months, it was soooooooooooo good! Thanks for the memories. :-)

For what it's worth: there's a medieval recipe for keeping venison that
seals it in a container immersed in honey after cooking.  The principle is
presumably similar: the cooking kills bad stuff in the meat, and the honey
both keeps out air and provides too rich a medium for new bad stuff to
grow.

Cheers,

- -- Katerine/Terry