[Sca-cooks] Rotten meat and spices...
Nancy Kiel
nancy_kiel at hotmail.com
Tue Apr 12 03:29:27 PDT 2005
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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