[Sca-cooks] Food Myths

[Generys ferch Ednuyed]

I wasn't going to present it as a real "recipe", just a curious period
source that might have been one of the reasons that "myth" started.

Generys

----- Original Message -----
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, September 18, 2002 12:03 PM
Subject: [Sca-cooks] Food Myths


> Be careful that you don't create your own myths at the same time.
>
> The recipe for recovering "tainted" meat is not meant to recover meat that
> is "rotten."
>
> The recipe is in Markham (IIRC) and is obviously not a commonly followed
> practice from the wording.  As I recall, the recipe is for a haunch of
> venison, which is a rather large piece of meat.  Large pieces of meat may
> experience localized decomposition rather than general decomposition.
> Obvious tainted areas are removed and the bones and tissue around them are
> removed.  Bones and connecting tissue tend toward early decomposition.
The
> meat is then buried for a time, which exposes it to various nematodes to
> remove any remaining decomposing meat (think of treating a wound with
> maggots to remove gangrenous tissue).  After being dug up, the meat is
> cleaned, trimmed, and cooked (which kills off parasitic nematodes).  As
long
> as the meat isn't too far gone to begin with, the recipe might work.
>
> Bear
>
> > distortions of fact, etc... (i.e. I'm going to talk about the
> > spices-to-cover-rotten-meat thing, of course, but when I do
> > so I'm also
> > going to mention that one recipe that I believe we talked
> > about on this list
> > (have to find it again) for burying rotten meat to make it
> > good again...)
> >
> > Generys
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