Re(2): Re(2): SC - mustard history
Sue Wensel
swensel at brandegee.lm.com
Mon Jun 30 12:33:48 PDT 1997
Katerine/Terry writes:
> If he does, and if the joint was only just starting to turn,
>then what you wind up with is not rotten meat. Certainly not top quality,
>but not rotten either.
When I wrote initially, I wrote "spoiling" as in beginning to go bad, not
"spoiled" as in has gone bad. I do not believe that Markham ever suggested
that anyone eat spoiled meat. Considering all his health philosophy
interspersed in his cooking section, I would think that he thought this should
only be used as a last resort, not on a frequent basis.
Derdriu
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