[Sca-cooks] Tips on Redactions

[Susan Browning]

My take on the pictures is that the hunting was for pleasure, not for food.
Most notably, the bears were caged, and in much larger numbers than would be
found in the wild.  Since bears are solitary animals, they would have been
captured in advance, and released into the cage (arena?) for sport killing.
If the pictures are accurate, the number of stags would also indicate that
the animals were captured in advance, and released into a confined area.
Undoubtedly, the animals would have been used for food, but the actual
killing was for sport.

Eleanor

----- Original Message -----
From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, January 17, 2002 8:25 AM
Subject: Re: [Sca-cooks] Tips on Redactions


snip from Cariadoc
>
> Yet Gervase Markham includes a recipe, 'To recover venison that is
> tainted', (Best, p. 103), and there are plenty of recipes in other sources
> for hiding spoilage in wine & etc.  May,in the Accomplisht Cook, gives 3
> recipes to preserve tainted venison. But these methods don't involve
> spices, rather they call for pickling, or ale, vinegar & herbs, etc.
>  Since venison was a game meat, it couldn't be slaughtered the day of, it
> had to be taken one or more days before the dinner. The pictures I've
> posted from the Jagdbuch http://www.thousandeggs.com/jagdbuch.html  show
> mass-slaughter of game animals 20 to 50 at a time, & then having to haul
> them back to town, many miles away.
>
> Alas! no time now for more. I have to finish packing for the conference.
>
> Cindy Renfrow
>
>
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