SC - Re: sca-cooks SCA-ck Lard Preservation

[Ray Caughlin]

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
>