SC - XIVth Century French Sources

[Cindy Renfrow]

my corned beef is not pink or red...more of a brownish.  All that I use is
salt and spices....It's the Julia Child recipie that was posted a couple of
weeks ago and makes a delicious, tender piece of meat

> -----Original Message-----
> From: owner-sca-cooks at Ansteorra.ORG
> [mailto:owner-sca-cooks at Ansteorra.ORG]On Behalf Of Philip & Susan Troy
> Sent: Wednesday, January 27, 1999 7:28 AM
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - corned beef
>
>
> Stefan li Rous wrote:
> >
> > Margali said:
> > > Dried meats are period, corned meats are period, smoked
> meats are period.
> >
> > I remember discussing corned beef earlier on this list. But I don't
> > remember anyone giving any evidence that it was done in
> period. I have
> > held off adding a file to the Florilegium with some of the messages
> > posted on corned beef because I didn't think it was period.
> >
> > If anyone has evidence that it is period or if they can
> show me I just
> > missed it in the earlier discussions, I would appreciate someone
> > showing me this.
> >
> > Thanks.
> >   Stefan
>
> Corned beef, per se, is not period. Dry-cured, brined beef
> (rubbed with
> and packed in salt, possibly some spices and some sugar, and
> stored in a
> barrel or something where the meat juices will run out and create a
> pickling brine) is probably period, but the extreme liklihood is that
> such meat was grey, not the pink or reddish colors we associate with
> corned beef, due to a lack of nitrates in the cure, and a totally
> dry-cured beef, like salt cod, only made from beef, was probably more
> common as a period salt beef. In some cases saltpetre may occur
> naturally as an impurity in the salt, though, in which case the meat
> might be red, more or less by accident.
>
> Corned beef _supposedly_ gets its name from the use of gunpowder corns
> as a source for nitrates in the brine. By extension, later versions of
> corned meats use a coarse-grained "corn" salt. Period salt
> meats seem to
> have used a fine salt as a general rule, hence the references to
> "powdered" beef in later sources.
>
> There's a fair amount on period salting in Mark Kurlansky's
> book "Cod: A
> Biography of the Fish that Changed the World".
>
> Adamantius
> Østgardr, East
> --
> Phil & Susan Troy
>
> troy at asan.com
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