[Sca-cooks] [Fwd: the color orange switches to serious digression]

[Laura C. Minnick]

Ok folks- what do we say to this?

'Lainie

Anne Telesco wrote:
>
> In a message dated 8/22/2001 3:36:08 PM, lcm at EFN.ORG writes:
>
> >Rotten meat is
> >rotten meat- you can't cover that up with spices,
> 'Lainie@ group, hate to burst the bubble on that one but-
> "To help venison that is tainted-If it be tainted, cut away all the flesh
> that is green and cut out all the bones and bury it in a thin old corse cloth
> a yard deep in the ground for 12-20 hours space and it will be sweet enough
> to be eaten". This from Hugh Platt's "Jewell House of Art and Nature" (a kind
> of period Heloise) published in 1594. Personally I wouldn't eat green meat no
> matter how long you buried it in the ground and no matter how coarse the
> cloth was!
> Lady G
>
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