FW: [Sca-cooks] Too much spice.

[jenne at fiedlerfamily.net]

> Possibly this technology is valid, but whether it was known or practiced in
> medieval Europe is another question. With the possible exception of Lord's
> Salt, which contains no salt, IIRC, but a lot of vinegar and spices,
> including cinnamon, how often were imported spices used by adding them to
> meat for later use? And in the case of Lord's Salt, how much of the
> preservative power was in the vinegar?

There's a directions for preserved auroch somewhere in Dembinska' Food and
and Drink in Medieval Poland. No vinegar appears to be involved. If
someone wants the information, ask me after this weekend and I'll dig it
up.

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."