[Sca-cooks] What to do with this meat

[Phil Troy / G. Tacitus Adamantius]

On May 6, 2008, at 5:08 PM, Gwen Barclay wrote:

> I feel sure that this general cut of meat was used in period time  
> because it is a way of utilizing every ounce of meat, which was  
> precious...just like making sausage or stew.

Definitely. FWIW, I believe there's a note in The Forme of Cury to the  
effect that the loin of the pig runs from the hip to the head, or  
something like that -- everything north of the ham. The point being  
that if there's butcher's terminology for that area, presumably they  
were selling it and someone was eating it.

Adamantius




"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter