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

[linneah at erols.com]

LYN M PARKINSON wrote:
> 
> >>and the honey
> both keeps out air and provides too rich a medium for new bad stuff to
> grow.<<
> 
> So, Katherine, is that why we dilute the honey to make the mead?  ;-)
> 
> 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

Check out any good French cookbook and find a recipe for Confit.  This is 
usually goose or duck slowly simmered in its own fat at a VERY low temp.  I 
understand that it keeps without refrigeration.

Good luck,
Linneah