sca-cooks SCA-ck Lard Preservation

[Leslie Watson]

On Sat, 12 Apr 1997, Terry Nutter wrote:

> 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
> 
I would be interested in where this can be found.  I am not a familair
with late period sources as I am with early stuff would it be all right to
let me know where to look for this thanks

Aibhilin