[Sca-cooks] Aging of meat

[Stefan li Rous]

Radei mentioned:
> I know I do prefer aged meats<and not always aged properly by modern
> standards>, but that is me.

Perhaps this Florilegium file might be of interest to you:
meat-aging-msg    (20K)  9/ 4/01    The aging of meat to tenderize it 
in period
                                        and today.
http://www.florilegium.org/files/FOOD-MEATS/meat-aging-msg.html

> And I am sure, if you are poor enough and
> that is all you have, rotten is better than nothing.

Well this discussion started out talking about the myth of spices being 
used to disguise rotten meat in the Middle Ages. Spices, with the 
exception of a few native ones such as mustard, were very expensive. 
Certainly way more expensive than the cost of replacing the bad meat 
with fresh meat.

But yes, if you are desperate enough you might eat rotten meat feeling 
it is better than nothing. Of course these are going to be the 
exceptional cases such as the cases in the Crusades, and probably 
elsewhere, of folks decided dead humans are better eaten than nothing 
at all, as well.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****