SC - Recipe
Uduido@aol.com
Uduido at aol.com
Tue Apr 15 20:03:32 PDT 1997
My German Grandmother used to preserve hard boiled eggs in "glass". She
made a gelatin and preserved the eggs in that. This duck in lard almost
sounds similar, and if you cook down the bones and fat of any animal you
will get a gelatin like material. Just a random thought.
Mandrigal
- ----------
> From: Elizabeth Marsh <elym at fla.net>
> To: sca-cooks at eden.com
> Subject: Re: SC - Re: sca-cooks SCA-ck Lard Preservation
> Date: Tuesday, April 15, 1997 10:18 AM
>
> Well the best modern example of keeping fowl in its own fat is duck
confite
> (confeet? confete?, spelling is not my forte') , which is essentially
> cooked duck covered completely in duck fat and refrigerated for many
> months. I would think the refrigeration is quite key. But the fat keeps
> out the air and the nasty things that it carries hence allowing for an
> increased length of preservation. Modern recipes should be readily
> available in a french cookbook and would probably lend themselves to
> adaptation. (or if you watch the food channel David Rosengarten did a
> really neat rendition of this)
>
> Elena
>
>
> >
> >There's also a reference, although I don't remember where it is, to Anne
> >of Cleves cooking pigeons and keeping them 'in their own fat'.
> >
> >
> >
> >Has anyone tried this in the modern day? Most of us don't have
cool/cold
> >cellars anymore. I wonder what would happen on the pantry shelf? I do
> >know that something forgotten in a back corner of the refrigerator will
> >grow 'cures'. OTOH, I still keep my can of bacon grease and it stays
> >good, unless there's some meat juice. I'd like to try it, but I'm a
> >little leery of the idea. Especially if an earlier thread was correct
> >and there really are more 'bugs' like e. coli around today. Other
> >opinions?
> >
> >
> >
> >Allison
>
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