[Sca-cooks] meat pasties and their longevity outside modern cooling systems

[Elaine Koogler]

Why don't you send it to Stefan for inclusion in the Florilegium? That 
way we could all benefit from it. I think most of us would be happy with 
a summary of the findings in the article...and the recipe.

Kiri

vicki shaw wrote:

>Sorry about the long subject line....read a Very Interesting article last
>night in my Feb Medieval History Magazine about food on the campaign trail
>and how a test was actually done in a Sydney biochemical laboratory on the
>contents of meat pasties enclosed within a hard crust (not a puff pastry)
>which completely seals the meat mix from attack by any of the many possible
>pathogens that can attack food.  they tested the meat filling over a period
>of four weeks, testing one each day, and the results were again and again
>"no organisms isolated"  As a control they tested meat pasties purchased
>from a service station [and kept in cooler!], and in each case, a week after
>the purchase date, the meat was already infected with some bacillus.
>
>The recipe is given for the outer crust and the recipe for the stuffing.
>These are called Pyes de Pares.  The article is begins with a quote from
>Napoleon Bonaparte:  "An army marches on its Stomach"
>
>I would love to share this with anyone interested but I would have to scan
>it It is six pages long with ullustrations.  The meat pasties look exactly
>like ones I bought in Scotland, like mini pies.
>
>Angharad
>
>ps  went to a Nova Scola yesterday hosted by the Barony of Bergental in
>Holyoke Mass.  The feast was lovely, but the highlight was the subtlety:
>pastry swans filled with a cream which was topped with a raspberry sauce.
>
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