[Sca-cooks] Re: Sca-cooks Digest, OOP? Raw meat...

[UrthMomma at aol.com]

Tasting raw meat mixtures for seasoning was something every cook in the 
midwest did pre - 1970 or so, including pork sausage, just a tiny bit.  Eating raw 
fresh ground beef was something guys did on butchering day, or when you got it 
fresh ground, while you watch at the butchers and ate it within an hour or 
so. 
An egg,rye bread, maybe. Homemade ketchup, maybe, horseradish, maybe, always 
salt and pepper -- beer helped. Definitely a guy thing around the wood stove 
in the garage or outbuilding, cold weather, beer. . . what guys would do on 
Sunday afternoon instead of watching football. 

Used to always eat my hamburgers just warm in the middle, but I knew what 
calf they came from. Sigh, the good ol days. Still have recipes from my aunts 
using uncooked eggs in pies, mostly chiffon pies, and New Years when an uncle 
made a killer eggnog with fresh eggs and cream from his farm, nicely spiked with 
rum. 

The other Olwen

> Subject: Re: [Sca-cooks] OOP? Raw meat...
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID: <Pine.LNX.4.58.0402121114280.2117 at rocky.itasca.net>
> Content-Type: TEXT/PLAIN; charset=US-ASCII
> 
> 
> >
> >So the question now becomes, how much of a tradition in the Western
> >World, outside of the wealthy  eating Steak Tartare at The Four
> >Seasons or some such, existed? Does anybody remember a parent or
> >grandparent, possibly one who would sneer at fancy presentations with
> >egg yolks and capers, grossing out the kids by eating raw meat on rye
> >with maybe a few pickles?
> >
> >I'm just wondering if perhaps this kind of thing was more widespread
> >fifty years ago than we'd like to believe now, or have been told.
> >Comments? Info?
> >
> >Adamantius
>