knabe
Well-known member
lots more here
http://www.rdg.ac.uk/rhc/online_exhibitions/livestok/cat_ls.html
back in the day when colling and bakewell were king, and shorthorns too. see ketton ox
notice the time fattened on these animals, 3-4 years. i wonder how they cooked them, probably spontaneous combustion. i guess they carried their own storage material, similar to duck confit
confit: Meat, such as duck, that has been salted and then cooked and preserved in its own fat. no fridges back then. fat was used as a method to keep air out.
duck confit is awesome. you cook it a second time to make it slightly crispy, kind of like carnitas, and there is lots less fat, very lean for duck.
http://www.rdg.ac.uk/rhc/online_exhibitions/livestok/cat_ls.html
back in the day when colling and bakewell were king, and shorthorns too. see ketton ox
notice the time fattened on these animals, 3-4 years. i wonder how they cooked them, probably spontaneous combustion. i guess they carried their own storage material, similar to duck confit
confit: Meat, such as duck, that has been salted and then cooked and preserved in its own fat. no fridges back then. fat was used as a method to keep air out.
duck confit is awesome. you cook it a second time to make it slightly crispy, kind of like carnitas, and there is lots less fat, very lean for duck.