[Sca-cooks] period food salvage

[Laura C. Minnick]

On Thu, 17 Jan 2002, Stefan li Rous wrote:

> Lainie said:
> > It occurs to me though, that we have recipes in many of our cookbooks,
> > for among other things, covering the taste when you burn something, or
> > have oversalted. Does this mean that they are anything but a last
> > resort? I certainly don't let things burn saying 'oh, I can always fix
> > it with Aunt Matilda's recipe'. I go to great lengths _not_ to burn
> > them! I don't think that the presence of such recipes indicates that it
> > was desirable or even common to attempt to eat tainted meat- on the
> > contrary, I think they indicate that it was unusual and undesireable.
>
> Could you post some examples (including info on where these are
> from), please?
>
> You find such hints on salvaging food in the modern household books
> and newspaper columns. I don't think this is much different. It
> certainly doesn't say they used spices to cover bad meat, though.

Um Stefan, that's what I was referring to- the cookbooks we got from Mom
or from the Church Ladies- they usually have hints in there, like wrapping
an ice cube in cheesecloth and using it to skim the fat off of soup...

'Lainie
(Church cookbooks have some of the yummiest stuff in them, but don't
bother looking for diet dishes!)