[Sca-cooks] potted meats

Susan Fox selene at earthlink.net
Mon Nov 20 08:13:23 PST 2006

Exactly so!  Beef fat/tallow is pretty darned waxy and the logical jump 
to paraffin was not difficult to make.

Hmmm.  Maybe I really should do up potted shrimps for Huette'n'Hroar's 
wedding, with all the Potters present.  <grin>


Sue Clemenger wrote:
> Like wax on top of jams and jellies?
> --Maire
> ----- Original Message ----- 
> From: "Stefan li Rous" <StefanliRous at austin.rr.com>
> To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
> Sent: Monday, November 20, 2006 12:15 AM
> Subject: [Sca-cooks] potted meats
>> Anne-Marie mentioned:
>>   <<< ... and of course, there are the potted meat products, many of  
>> which
>> preserve by way of large amounts of fat in addition to the spices, etc
>> 9which may be just a flavoring, granted!) >>>
>> The fat isn't what preserves the meat. The fat acts similarly to  
>> canning in that it's purpose is simply to act as a seal to keep out  
>> the bad microbes from the food. Another item could replace the fat.  
>> Fat was just convenient to use. 

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