sca-cooks SCA-ck Lard Preservation

[Philip W. Troy]

Leslie Watson wrote:
> 
> 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

The method of preserving meats under a layer of fat is called potting in
English, and confit in French. It is still used today. In period,
similar applications include a reference to rillons (pork cubes
preserved in a pot of cooled lard) in Le Viandier de Taillevent, and the
practice of pouring the meat juices off from inside pies, replacing them
with melted butter to keep. This last is a late-period thing from
sources like, if I remember correctly, Markham and Plat.

Just a reminder, probably unnecessary: don't forget the simple pie when
considering the various preservation methods for meats. The crust keeps
off air and insects. It sure isn't like canning it, but it's a whole lot
better than ptomaine.

Adamantius