![]() Now imagine that prisons probably didn't have great storage and it's probably not too unlikely that a non-zero amount of the lobsters prepared for food had already died and, hence, were rotting by the time they got processed. That's why the standard rule of thumb is to cook them at most 8 hours after they die. you might have been less interested in filtering the shells out totally if your concoction is destined as a prison slop additive.Īnd then there's the reason behind why we almost invariably cook a lobster alive (or immediately after killing it)-stomach enzymes begin essentially leaking out quickly after it dies, so lobsters start rotting really, really fast. This actually survives in how we make lobster bisque-great lobster bisque is often made from boiling crushed lobster shells to make a stock, after which they're filtered out. So far as I've been told, it wasn't really hunks of succulent lobster meat, it was more that they just ground the entire lobster, shell and all, into a thick slurry that was added to porridge so the porridge had more protein. It also had to do with how it was prepared. As others have mentioned once a healthy herd is established culling males is pretty straightforward.Įdit: I am a hobby historian with a BS is History and did my undergrad thesis on migration era Britain and Danelaw culture. Meat and hide could be salted or smoked, but storing and cooking an entire cow was a job for a whole village not just a small farmstead.Įdit: I should clarify as others have pointed out that ancient chicken breeds are a far cry from our modern chickens in the west which are bred for thier meat and egg production.Įdit: While slaughtering and processing isn't back breaking labor, and can certainly be done by a few individuals, eating the meat from an entire cow would necessitate salting/storing or a few neighbors to help eat and use the animal. It was messy work and the byproducts would need to be used quickly. ![]() ![]() To slaughter a big cow or a couple goats was a big deal on the farmstead. So it's likely that chicken would have been a more commonly eaten meat along with fish, and then pork sparingly. Although unwanted males could be culled for meat and leather fairly easily from a healthy herd, it wasn't a daily affair.Ĭhickens, however, would lay lots of eggs and reproduce fairly quickly just like today. ![]() Hogs we're good eating, and fish was plentiful near water of course.Īnimals like sheep, goats, and cattle were more likely to be kept alive for thier wool/milk respectively. Small game like rabbit, squirrel (tree rats), and fowl were common but not super nutritious. Although good luck convincing the warden that you didn't just poach that buck on the earls land. Instructions and advice on how to best do an AMA.ĭeer and boar were sometimes reserved for nobility, but that tended toward a park or woods that was reserved not necessarily the game itself. Want to do an AMA or know someone who does? Message the mods! Comments should be on-topic and contribute.ĭiscussions are limited to events over 20 years ago.If a post breaks one of our rules or guidelines you will be informed about it. So it is perfectly normally for your post to not show up in the new listing. Feel free to submit interesting articles, tell us about this cool book you just read, or start a discussion about who everyone's favorite figure of minor French nobility is!Īll posts will be reviewed by a human moderator first before they become visible to all subscribers on the subreddit. r/History is a place for discussions about history. Join the r/history Discord server to chat with other history enthusiast!
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