><snip> - Cooking (I'm entraced by the article in the magazine, "Medieval
> > History", about medieval pies surviving at room temperature for up to
> > four weeks. I've convinced others in my group to let me experiment
> > on them.)
> > Lady Sylvie la Chardonnière
> > West Kingdom, Province of the Mists
>Actually the Lochac A&S magazine, Cockatrice, had an article on exactly that
>last month. The person writing the article had made pies using a period
>recipe and then asked someone at the microbiology dept. of her local Uni. to
>test it's contents for any bacteria etc. after 4 weeks of being kept at room
>temperature (in the lab) the meat inside had no bacteria growing on it. the
>basic tips for making this sort of pie was, do it quickly so the bacteria
>don't have a chance to get in before you seal the pie, do it in a clean
>kitchen with clean hands, and make sure the "coffin" (aka the pie crust) is
>sealed air tight. Of course after 4 weeks exposed to the air at room
>temperature I'd be somewhat hesitant about eating the crust, but the filling
>should be OK.
>I'm paraphrasing from memory, as I can't find my copy right now, but if
>anybody notices any omissions or mistakes let me know.
Free plug follows since the Editor of Cocktrice is from my Barony and
scares me (alot!):
Subscriptions and back issues of Cocktrice are available from:
or by emailing the editor at: cockatrice@...