Obviously, no one’s going to be cooking up a pot of stew over their campfire after marching 20 miles. But in an inn or tavern, where the proprietor and staff have been there all day? Perfectly reasonable. Far more reasonable than steak, in fact. For one thing, most of the meat on a cow (or any other quadruped) isn’t tender enough to be turned into steak. It requires long, slow cooking in some kind of liquid (also known as “stewing”). Even more so before the advent of modern factory farming and feedlot practices. And, before the invention of refrigeration, most of the meat people ate would have been salted, dried, and/or smoked. Salted meat especially needs to be soaked and boiled before it’s palatable again–an excellent candidate for stew. It doesn’t make sense to kill a large animal for fresh meat unless there are enough people around to eat it before it spoils. So you might do this for a wedding or other special occasion, but the suggestion that a typical inn serving ordinary travelers should specialize in steak instead of stew is a bit ridiculous.
Sunday, October 25, 2015
Kristin has a brilliant post on stew, especially as it would have been eaten in a pre-industrial fantasy world. A taste:
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