[Sca-cooks] Origin of the "spice to hide taste of rotten meat" my th?

[Decker, Terry D.]

IIRC, there is a reference to spicing rotten meat in Alexis Soyer's The
Pantropheon (1853), but it has been over a decade since I read it and I
don't have a copy in the library, so I may be confusing The Pantropheon with
another work.

The question is interesting.  I'll keep it in mind for further research.

Bear


> In the course of a Usenet discussion, someone raised the question of 
> when and where the belief that medievals used lots of spices to hide 
> the taste of rotten meat originated. The best I could do was point at 
> the reference to the strong stomachs of our ancestors in the 
> introduction to _Two Fifteenth Century Cookery Books_, done about 
> 1890--but that says nothing about rotten meat. I said I would put the 
> question to this list.
> -- 
> David/Cariadoc
>