SC - OT Creativity Changes

[geneviamoas@juno.com]

In a message dated 6/26/98 8:02:44 PM Eastern Daylight Time, ddfr at best.com
writes:

<< Meat pickled with the Lord's Salt is good, but it lends a strong and
 distinctive taste to whatever you make with it.  By the end of the week,
 unless you and yours are very fond of vinegar, you are going to be sick and
 tired of that taste. >>


I was thinking about the pickled meat as described above. 

Could not a plausible period use of this "preserved" meat entail rinsing the
meat or perhaps even parboil it? :-) You would then cover the meat  with water
(or broth), add an onion or so, some pepper, a pinch of cloves and cinnamon,
maybe a little galingal and crushed cubebs and then simmer this until the meat
is ltterally falling apart and the broth is considerably reduced. Perhaps a
dish of fruimenty (or rice) on the side? Or spoon it over some sops?  

This method of preparation would almost negate the vinegar taste. Any residual
flavor would nicely blend in with the rest of the sauce by becoming a
flavoring  "ingredient"  which would fine tune the dish. Serve it with the
slightest hint of freshly ground "true cinnamon" and the tiniest sprinkle of
sugar. The last of this years apples slowly roasted on the hearth and boiled
carrots. Top it off with a nice goblet of sweet spiced wine diluted with some
cold spring water or a draft of cool ale brought directly from the cellars?

Such are the things of feasts!

Ras (Who just finished one feast! <sigh> I'll never learn.  :-)

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