[Sca-cooks] Dried meat in period?

[johnna holloway]

There is a weird title that Poison Pen Press
stocks called Tender Meat under the Saddle.
Anyone interested in this topic of Magyars
and nomads may want to check it out.
the entry:
Tender Meat Under the Saddle (Sonderband VII) - $18.00
Subtitle: Customs of eating, drink, and hospitality
among conquering Hungarians. Series of essays on
various aspects of this topic. Scholarly. Tr pb.
Medium Aevum Quotidianum. It's from a conference
held at Budapest in 1996 and translated into
English from the original Hungarian.

Johnna Holloway  Johnnae llyn Lewis


> >>Phlip asked--> >
> >To bring this back to questions of historical cookery ...  .
> >> >What information do we have on the use of dried meat in period?
> >Stockfish was certainly common. Anything closer?
>Philip & Susan Troy wrote:
> The Magyars are thought to have used a form of dried meat, beef or
> even horsemeat, and it is rumored (let's just say I don't have access
> to a primary source) that the original gulyas was a sort of pocket
> soup, more or less a meat stew cooked until the liquid was almost
> completely dried, and the meat mostly dried, too. It was then
> finished by drying under the sun and in the wind. Presumably it could
> be reconstituted for eating, but I suspect it could be chewed on
> without further moistening or cooking.
> Adamantius