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|In a cool room
Written by JulieW
(5/15/2007 9:09 a.m.)
in consequence of the missive, How was it preserved?, penned by Graciela
Here is an old post of mine from the L+T archive about food storage in our era, and which deals with the role of larders and white soup in particular. You might find it useful :-)
However it has to be said that after reading the following from my copy of Practical Domestic Economy (1821) I'm sure a lot of people did become very ill after eating food stored without the benefit of refrigeration or air tight packages:
It would be of little avail to offer directions for culinary practises, if strict attention were not to be paid to the LARDER, a department in which the eye of a careful house-wife will always find employment.
it is needless to say that the greatest cleanliness is necessary; but it is proper to remark that a thorough current of air ought always to be kept up; and if the situation of the larder will not admit of opposite windows, then a current of air must be admitted by means of a flue from the outside. Shelter from the sun is expedient, and as equal a temperature ought to be obtained as possible. Though joints of meat ought, in general be exposed to this current of air, and game also, yet fowls may be rendered peculiarly tender by a shorter process than mere atmospheric exposure: which is to lay them as soon as killed, in a heap of wheat, when they will become tender and palatable in a couple of days
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