[Sca-cooks] aging meat

[Carole Smith]

My American mother married an Englishman in 1939 and lived over there for 5 years, mostly with her inlaws, because it was wartime.  She never cared for hung meat, but perhaps it was hung longer in those days.  
   
  Cordelia Toser

Stefan li Rous <StefanliRous at austin.rr.com> wrote:
  Cordelia asked:
> I've always wondered - do they hang it in a refrigerated place?

Yes, they do. Freezing it would pretty much stop all the aging, I 
believe. I didn't know much about meat aging until it was discussed 
on this list. And, the aging of meat is period. But not having 
mechanical cooling it would have been more difficult.

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

Stefan

> Devra at aol.com wrote:
> When we were at the Oxford Symposium this month, they had a banquet
> at which they served mutton, 2 yrs old. It was also hung for 5 
> weeks, rather
> than 2. They had a gentleman from 'The Mutton Renaissance' (no 
> cracks please) to
> talk about the meat, and how promoting mutton is one of Prince 
> Charles'
> projects. The meat was delicious.
> Devra

--------
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 ****


_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks


			
---------------------------------
Yahoo! Mail goes everywhere you do.  Get it on your phone.