Roman Army Under Fed?

[Andrew Dalby]

So different approaches were made to disguise the taste of meat that was "off".

 

I've heard that said -- it even used to be said that spices were used for that purpose -- but I've never yet seen evidence, from any culture, of cooking methods or recipes aimed to use up meat that was 'off'. I can't think of a single recipe I've seen that takes on that challenge. Can you, Phil?

 

On the other hand, there's lots of evidence from various periods about salting and drying foods to preserve them, and recipes for how to use the resulting salt meat/dried fish etc.

[Pantagathus]

I've heard that said -- it even used to be said that spices were used for that purpose -- but I've never yet seen evidence, from any culture, of cooking methods or recipes aimed to use up meat that was 'off'. I can't think of a single recipe I've seen that takes on that challenge. Can you, Phil?

 

Not with meat but back to butter again...

 

"When butter has become very rancid, it is melted several times by a moderate heat, with or without the addition of water, and, as soon as it has been malaxated, after the cooling, in order to extract any water it may have retained, it is put into brown freestone pots, sheltered from the contact of the air. Frequently when it is melted, a piece of toasted bread is put into it, which acts in the same mannor as charcoal; that is to say it attenuates rancidity" - Pantropeon by Alexis Soyer

 

However, I have been in a couple of underdeveloped countries where I was glad they heavily spiced the meat; if you get my drift...

[Andrew Dalby]

I've heard that said -- it even used to be said that spices were used for that purpose -- but I've never yet seen evidence, from any culture, of cooking methods or recipes aimed to use up meat that was 'off'. I can't think of a single recipe I've seen that takes on that challenge. Can you, Phil?

 

Not with meat but back to butter again...

 

"When butter has become very rancid, it is melted several times by a moderate heat, with or without the addition of water, and, as soon as it has been malaxated, after the cooling, in order to extract any water it may have retained, it is put into brown freestone pots, sheltered from the contact of the air. Frequently when it is melted, a piece of toasted bread is put into it, which acts in the same mannor as charcoal; that is to say it attenuates rancidity" - Pantropeon by Alexis Soyer

 

However, I have been in a couple of underdeveloped countries where I was glad they heavily spiced the meat; if you get my drift...

 

That's a good one, O Pantagathe! And I must admit, now you make me think of it, that I've seen recipes for bringing wine back 'from the grave' as it were, in ancient and medieval sources.

[Favonius Cornelius]

In the early days of the Republic, the soldiers were expected to buy their own gear. Later in the Empire I believe the expenses of a soldier's gear were withdrawn from his pay over time.

 

It would seem that while the soldiers were provided a staple amount of sustenance, with occasional bonuses for excellent service, a 'part of the job' was making up for the rest.