[Sca-cooks] Rotten meat and spices...
James Prescott
prescotj at telusplanet.net
Mon Apr 11 17:19:12 PDT 2005
At 16:33 -0700 2005-04-11, Chris Stanifer wrote:
> --- Phlip <phlip at 99main.com> wrote:
>> OK, guys, we're getting some help on the "rotten meat" issue. This is from
>> the lady who wrote the article I forwarded the url to you guys a few days
>> ago, where she's debunking that annoying article that keeps coming around
>> about the bad old days.
>
> Before anyone tries to 'debunk' the 'myth' that rotten or bad meat
> was covered up with spices, you
> need to be made aware of several bits from Apicius in which food
> adulteration is not only
> suggested, but recommended. In particular I recall a section on
> making bad honey good, and there
> are others. I'll post the more obvious ones later this evening.
Good point.
In Viandier, the one about still being able to eat a cooked swan or
peackock a month later:
"Kill it like goose, leave the head and tail, lard or bard it, roast it golden,
and eat it with fine salt. It lasts at least a month after it is
cooked. If it
becomes mouldy on top, remove the mould and you will find it white, good
and solid underneath."
Thorvald
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