[Sca-cooks] Rotten meat and spices...

[Nancy Kiel]

Perhaps some of these ideas were being passed along as urban myths.  Did the 
cook have a spare swan or peacock, and the time, to perform a scientific 
experiment?  Receipts for purifying honey or wine would have more practical 
use and so might have been put to the test.



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.




>>
>>  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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