What about preserving meat cooked in pots with a layer of solid fat on top
to act as a covering that excludes bacteria? This seems to be a process of
some antiquity, which survives today in traditional potted meats and
products such as pâté. Often the protective layer is an added fat such as
butter, but it seems reasonable to suppose that the origin of the technique
was the discovery that fatty meat cooked in a pot would keep well if the
fat that rose to the surface and congealed was not subsequently disturbed.

RH

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