So we've been making this off and on at our house, and usually, I take it to work with me for cold lunch, with some hearty bread. This morning, though - JUST NOW - I tried pressing it into a patty, frying it in the skillet along with an egg, and enjoying it between slices of toast. WHOA HAVE I BEEN MISSING OUT ALL THIS TIME. Heated back up in this fashion, the butter melts, the whole texture changes, the nutmeg and beef aromas work their subtle sorcery with the aid of Maillard, and quite apart from being a magnificent thing to enjoy for breakfast, I am made to feel like a fool for not having tried it sooner. Jon, I've said so before, and I say so whenever I tell anyone about your work - you've changed the way I cook. In a modern kitchen, I'll try 18th century ideas, and in our modern life, I can feel a real connection to 18th century America. I walk past monuments to events from that era, and buildings at least that old every single day here in Boston, and thanks to your work, I can feel a real connection to this city I live in and how people lived here when they were built. Thank you, and everyone at Townsends for that.
A little late to the party here... But I've always fried my potted meat with some potato and made it similar to a corn beef hash. If you wanted to make the potted beef similar to that, as opposed to cider for flavoring, add a pickling brine to the juice you cook the meat in. Spread, it makes Pastrami and Corned Beef look like chumps. It's great standalone or in pretty much anything.
J Smith If you want the stuff to keep even longer, use beeswax instead of butter. Beeswax is cheap, fully antibacterial, edible, reusable etc. Its a natural antibacterial plastic wrap.
Nah, not just you. There is such a nice, calming vibe and I watch it at night to relax and get my mind off of the craziness in the world right now. Stay safe
I remember my grandma telling me about how she, her mom before her, and grandmother would do this (my grandparents were born in the late 1800's). We still have her brown, clay pots. She said they would use butter or lard on top and store them in the root cellar.
@@overratedprogrammer ye, my mom does something similar, solid roasted bits in lard instead of above pathe with butter thing, probably lasts longer too. Always seemed wierd how Anglo people were refering to beef and butter as cheap foods.
@@overratedprogrammer Clarified butter / ghee is really easy to make, though it does take time & paying attention to what's going on in the pot from time to time, and a lot more attention toward the end. I get 8 pounds of unsalted butter at around 3 bucks a pound, add in maybe 3/4 pound of salted butter, save the foam & milk solids for mixing into cookies, etc, and get about ten 10-ounce jars of ghee...when the same size of 10oz of ghee from the store costs $8. In the area I live, folks are more "health conscious" and so it's actually harder to get lard at the grocery store. I don't know if what I could get would be pre-rendered or if I'd have to render it...and of the two, I love the taste of ghee a little bit more, lol.
Cinnamon could work also. Nutmeg and cinnamon are a antibacterial and a antifungal. So if you are not crazy about nutmeg there is an alternative. I would love to try this but my family would look at me as if I had three heads . What the heck. I may give it a go anyway!
Oh leave him be. As long as he is not over doing it with large amounts of protein which can be really hard on the kidneys and liver it is fairly innocuous with good common sense and a good amount of water. And if he feels better on it and it works for him is all that matters. As long as you don't kill your kidneys with to much protein then wonder why.
You realize that you are encouraging ignorance, correct? You are encouraging people to line the pockets of charlatans. Snake oil salesmen should be reviled, and their works discredited at any opportunity.
Oh lighten up. I didn't say empty your savings on that guy's books and lectures. Diet is a very personal thing. Plus there is the placebo effect. If it isn't inheritly dangerous and you feel better for it and you don't yo- yo it's a personal choice. So you don't agree with him. That's OK. Pick your battles. There are worse things in the world to safeguard oneself against. You have made your comment and planted your seed. That is all you can do. Now if he does more research and changes his mind it's up to him. It's just food not human sacrifice or cult worship. Nobody wins or loses or gets a trip to Disney world.
For everyone wondering how to use it, there have been some good replies, but with my recent experimentation, you can also use it almost just as you would pemmican. There is less fat in the potted meat, but you can use the sealing butter to grease your pan or add some fat before you start, and you can pretty much make the pemmican recipes that John posted in the last two episodes of that series. Additionally, you can use it as you would in any of the recipes that use any preserved meat. For recipes with salted beef, you can skip the soaking and be sure to add in salt. For pemmican recipes, use the sealing butter to add in some more fat. Very tasty. Also, a lot of recipes for leftover pate' you can find on the Internet can also swap in potted beef pretty easily. Also, put in more spices than you'll think you'll need when making it. It takes a lot for it to come through.
As a younker my family ( and their friends) would process hogs on the farm. When it came to processing the scrapple ( a local favorite) it was poured into small loaf pans and when cool, sealed with hot lard ! FWIW, you could ( and probably many did ) use goose grease seal the pottage ! I suspect many historians and re-enactos overlook the role geese ( particularly the French variety) played in so many aspects of our early history. Not only were they a food source, they were alarm bells, their feathers served to insulate coverlets, stuff pillows, and make quill pens for communication ! For the rich their livers made pate . And not only did their fat ( the goose grease) serve to seal pottage, it was also used as an ointment when mixed with various herbal remedies and topical agents .
True. Geese are important grass-eating small livestock, much overlooked in America these days. Fairly easy to keep too. Mine stayed near the house with no fence, still managed to not get eaten by coyotes, and they bonded with me socially.
We live on a 56 year old sailboat. And storage of perishables and storage space is of GREAT concern to us. So we’re always looking for new ways of doing so more efficiently. How ironic that to go forward we need to look twice as far back. Kinda poignant considering the current state of the Union .... We have found your channel to be a GOD SEND ! Thank you for all your beautiful research , and wonderful way you present it to us with clarity and understanding of not just how , but why , where ,and when . And at times like this even how long . Grace to you and all around you. 🤠🎸🎶🙏
It’s not so common now but I know we had on occasion potted pork and beef as a kid here in the UK :) We have occasionally a Polish version of potted pork but it uses lard rather than butter.
I have a 18th century Hungarian cooking book written for housewives and in some of the recipes they use nutmeg and/or mace. 18th century Hungary is about as far from the spice trade as you can get.
Beef and butter mixed with clarified butter and salt. Sounds tasty, but I won't be telling my cardiologist about this one. ALL your videos are great; thanks!
TooLooze haha. hey, what he don't know..... I know my wife will probably tear this up. she loves butter. probably from that very small amount of French. it's deffanatly a tasty looking dish. and about the right consistency I'll need later. tooth overhaul. I'll be toothless coming out, and very sore. I'm betting I'll need to heal before getting a new set of chompers. so I might be eating stuff like this for a while. one thing I noted is the lack of salt. that's a good thing. meats like this sold today are packed with sodium, to the point it's not pleasant to eat. very briny tasting. I'm thinking this won't be so salty.
Back in the 18th century cows were still mostly fed on grass, so the butter would have been much healthier with a higher content of omega 3 fatty acids.
You're tempting me to make this now, even though I have zero reason, as I never go anywhere. The pots are just too charming to really resist falling for
Hi there from Manchester UK, just a little note that a very similar recipe for potted beef is still made in Northern England, but the beef is cooked in a pudding basin and placed in a steamer. Clarified butter is added during pounding along with the cleared juices from the meat as well a cayenne and mace. Many thanks
We did a series of videos on the War of 1812 from a local perspective( Oshawa, Ontario) and one of the videos focused on what a family would eat during the war. We used traditional recipes for the meal We also organised a lecture on the war and we set the menu or 120 guests . Interesting comparing the diet of Americans and Canadians during that period it was much better in the colonies vs England at the time. The colonies had much more opportunity and access to wild game. We then did a dinner and lecture on WW 1 and interesting that many of our Pan- Canadian favourite foods has their origins with the war, as many of the packaged food ie. Canned Bully Beef, Bovril, Custard Mix etc
My uncle loves to cook, and one Christmas he made liver pate in little ramekins, sealed with clarified butter. He gave us a couple of those, maybe six or seven little jars. We ate most of it right away, but one of the ramekins was forgotten at the back of the fridge. We didn't find it until maybe November the following year, and it was still pretty much good as new. We ate about half, and it tasted absolutely fine. It went bad within a couple of days after breaking the seal, though.
as long as gas hasn't been produced in some way (fermentation, decomposition or botulism) then it should be safe to eat. and actually if fermented will still likely be safe to eat but undoubtedly will be different to how you put it in.
When I make beef or chicken stock, I leave in the fat. The fat rises in the jar and makes a seal. Then it lasts a long time in the fridge. Many months.
A cloth covering I use is simply taking scraps of material and covering them with beeswax. Let it dry. It makes a nice, sticky covering for jars, crocks, or even coverings for sandwiches - better than using plastic wrap.
my father-in-law's family used a similar technique using pork until the 50's. They lived on an island connected by a narrow causeway to Manatoulin island.
BlazeChronicGreen420 ah but there's a good reason for that: if you squeeze a chip bag, you'll probably be held back by the bag itself long before you actually crush any of the chips. It would work even better if the bags were turgidly full of air, but then you could too-easily shake the bag to break up the chips, plus they'd pop easily.
Kairu Hakubi I was kind of joking. The other main reason is for shipping in trucks and all the bumps on the road. I believe they are also filled with other gas than oxygen to keep them from getting stale while in the bag.
For seasoning, I'd be inclined to use dry mustard (ground mustard seed) and horseradish. Also, when roasting the beef, I'd add plenty of onions and a bit of garlic. Even when using the entire roast for potted meat, you'd have delicious roasted onions. Yum! Try those, mashed up and spread on toast.
Be careful with the onions. They are the main reason for food poisoning in food. Yes; they are delicious but for long term storage it could cause a problem. Onions were used during the black plague... cut open and put into the corners of the rooms to catch the virus and keep the health care workers safer. Onions were also used when China had a plague with pots cooking garlic and boiling all linens and throwing boiled vinegar on all the floors and surfaces every day. The plague came about after 500 years of another plaque that wiped out over 1/3 of the population. It came back when they were going into the graves of the plaque victims and taking the gold and silver out of the graves. Onions are great when eaten raw to clean the blood.. take care
It's usually pork or fowl because they have a higher fat to meat ratio & their own fat that has melted off during the cooking process is what is often used to cover the meat.
When I first started working in a kitchen we had a pork tenderloin dish that was rarely ordered every couple weeks. They would place the extra tenderloins in a tray then submerge them in oil to where it was completely covered.. Worked great for storing them in fridge for a couple months.
This reminds me of my grandmother's "cretons" which is a French-canadian pork spread that is kind of similar to this. The biggest difference is that you grind the pork butt first and cook it with onions and spices. It's a family Christmastime favorite, especially on toast with mustard!
@townsends My grandpa used to tell me tons of stories about how they lived in the 30's-40's... He said they used to have hog slaughter get togethers, where all the neighbors would get together and bring all their hogs to be slaughtered and they'd do it in assembly line fashion. The men would all be outside processing the hogs and the women would be preserving & canning the meat inside. They would cook and serve all the tenderloins fresh for lunch. They'd also salt cure the hams for hanging up on the back porch which would stay good all winter long. The most interesting thing he told me about was they would make up a bunch of sausage and fry it all, then they would put it in mason jars, adding fat back into the jars and turning them upside down to seal the meat in. I found this so fascinating and always thought about trying it.
Thanks for reminding your viewers about a great way to keep meat preparations. The same thing is done today by Charcuterie makers. Rendered lard or duck fat is used to seal the jars. Don't forget the pickles!
I bought some items from your site a few months ago, and a Townsends recipe-themed calendar was shipped as a bonus. We tried out this recipe, and it tasted PHENOMENAL! And absurdly simple too.
My mum makes this every year at Christmas as part of a family tradition; fascinating to know that the recipe goes that far back, but I wouldn't be surprised if it was older still - the spicing is quite medieval and it would make sense that this type of preservation went back centuries.
I went to a carnivore diet in July 2022 and have lost 51 lbs in 8 months. I’ll be traveling in June (next month) so I’m testing this out with some stew meat to see if it’s feasible to take it along on my trip! Thank you for making this content available. I used your pemmican video to make quail pemmican with beef tallow and redmonds smoked salt. It was dinner last night! Like a soft meat cookie. So good. Again thank you.
This channel is so heart warming. What a great and trippy feeling to know that this is how Americans used to live their daily lives. Thanks, I love you guys at James Townsends and Son!
This video is an answer to prayer! I have been complaining that I have two chickensworth of chicken meat in the fridge, cooked, and if I freeze it, the texture will be gross; what do I do?! There's GOT to be a better way to keep it for more than a week! And viola, there IS! Many thanks for the helpful idea before I attempt to reinvent the concept myself - watching your video is much easier.
You can also can chicken as well, like you would find canned chicken at the store. My sister-in-law does it all the time, using her canning jars. it's nice to just crack one open when a recipe calls for pre-cooked chicken.
I've been watching a playlist of your videos for probably 4 hours now. I am very impressed with you knowledge ☺️ you are awesome thanks so much for sharing this knowledge
This method reminds me of how my mother used to make wild grape jelly, then seal it by floating a thick layer of paraffin on top, after it had set up but while it was still a bit hot. That stuff lasted forever; delicious, too. One of these days I'd like to see if beeswax works as well...I bet it does... Great video, interesting recipe. I'm thinking that, in addition to spreading the potted meat on toast, you could add a whole little pot of it to a soup when food is short, to enrich it and get the most out of that last bit of meat. I gotta try this!
The jars reminds me of the ones the pharmacy sold their mustard for Christmas in before they got dull and used plain glass jars. brought out nice memories to see the jars, now bring out the cornichon and mustard with the potted meat 😀
I like how he says this is for people who like reenacting or are a history buff, but he forgot about people who just love food. Keep making these videos to satiate my inner glutton! :D
This was really interesting. I've heard references to potted meat in lots of old books, and I've always assumed it was something like this, but to actually see how they did it is fascinating.
I love your show, my grandparents introduced me to a lot of old school things, and recently in life in my 30s I've gotten into cooking very heavily, and for the historic accuracy and nostalgia of your videos combined with the necessity of my current exploration in the culinary arts,I find you to be awesome, keep it up keep strong and keep providing us with delicious food from a historically authentic perspective.home cooks and history buffs everywhere will forever thank you throughout all of Internet eternity
Thanks for doing this series. Carrying the torch of history is in short supply these days. It's fascinating to see how people prepared foods 2-300 years ago. Recreating these recipes is so fun!
Thank you so much for this. I'm procrastinating on my final Ulysses essay of the semester by watching Potted Meat videos and this is, by far, the best Potted Meat video I have yet to see on this internet.
I watched this with interest. Being an x Scottish butcher. I used to make and sell similar. Scottish Potted Meat. 1, Cook 1/2 half a pound of mince. 2, Take a can of corned beef and cube then put into the cooked mince and slow cook again. Cut up some butcher bones and slow cook over night so that all the jucies and gelatin comes from the bones. Add some of the bone juices to the mince and corned beef then put into cups and allowed to set. Great on a cold Scottish frosty morning.
i made this today skeptical of my cooking skills since i almost never cook anything, ever, but it was definitely super easy. and it was absolutely delicious. i used some super thick leftover ribeye steaks from the small bbq i had with my nuclear family on memorial day. however when i boiled the beef i used several dashes of worchestershire sauce and 2 cloves of garlic, along with the seasoning that was already on the steaks. definitely making this again
“If you’ve ever made wax candles” Uhhh sir I love your content literally all of it is positively amazing. I have never made a candle of any type in my entire life
This has to some of the most delighful videos I´ve seen, it has this very homey feeling to it, like your talking to the cook in a tavern in a book. I love it
Interesting recipe!!! Those little pots look really nice. They remind my of Navy style coffee mugs, I'd wouldn't mind using them for coffee or tea in the least. I love the idea of using things for multiple purposes.
I really love these videos. Between this channel and English Heritage I’m so glad that there are people who work so hard to keep a piece of the past alive to be experienced and discovered by others. Thanks for that.
This is a lot like a recipe I make called Duck Confit. You do a light cure of duck legs with salt and bay leaves. Then wash off the excess salt and slow bake the duck legs with extra duck fat added so they are covered in duck fat as they bake. Then pull off the meat and store it with about a half inch of duck fat over it. I wonder if the original recipe for duck confit was from the 18th century like this one.
We made duck confit at a restaurant that I worked at. It was prepared exactly how you described. The leg was preserved in the fat, then they would heat it in a pan and serve it over puréed parsnips. It was delicious.
Seeing these videos, I feel like I'm really there I don't know what it would be like, I was born in 1997 but this is such a good quality made video.. thanks so much for the time and dedication that goes into these videos. Really really intriguing
History lessons and loads of yum yums...how can anyone dislike these videos? Even if I don't try these recipes, it's extremely interesting to see how our ancestors handled food preparation and what the popular tastes were in their day. Seems like a lot of people come to watch these videos with the wrong mindset and expectations.
This was awesome!! The theory was very similar to the preparation of duck confit. It's amazing to know that you can track the advancements of culture in accordance to the processes of food manufacturisation and preservation.
In Scotland we can buy Potted Hough. Boiled beef shin preserved in jelly. Not as popular as it used to be, but still selling enough for butchers' shops to still sell it.
I LOVE your videos! Just recently found you and am learning SO MUCH! What a humble, wonderful hobby/lifestyle! And I dig the old clothing as well. Bravo!
Interesting, this closely resembles French "rillettes", a meat spread you make with slow cooked meat and its fat, and the put in a jar, topped with some soft lard. It's still very popular today !
What a friendly man... I just found this video and this channel. Looking forward to learning about these old school recipes :) I am only in my mid 20's, but I love to spend A LOT of time in the kitchen cooking
Put a layer of wood ash, salt, or oats (like the egg preservation video)on top ofmthe clarified butter, or use melted clarified suet on top with a layer of salt or something on top... and then wrap with cloth or bladder. Might last longer.
If your more interested in longevity than historical accuracy using paraffin wax instead of butter would work well. Another advantage is you can apply the wax then put in the oven. Edit: I wonder if tallow wouldn't be a better option than butter? It's much more temperature stable.
Yes I'm very surprised at the recipe using butter instead of tallow. I mean, look at Pemmican. It's supposed to last for a very very long time. Why couldn't this if tallow was used instead of butter?
I'm going trekking with a few guys in the spring. We're all getting out kits together. I was wondering if you could do a episode on foods that a longhunter/trekker would take with him before he had to rely on nature's bounty. Thank you and keep up the good work. -Rob
Curious, couldn't this be done with rendered beef tallow or pork lard instead of clarified butter? Beef tallow is very hard at room temp, almost like a candle, and has a longer shelf life than butter I believe.
I think that's probably why you find some Beef tallow in most modern canned Corned Beef, this recipe would seem to be the origin of the modern variant.
I actually use tallow as my oil when frying ground beef or steaks. it does smell in my opinion but doesn't transfer a nasty taste to the meat. But, with that said, if I was making potted beef with tallow, I would remove and discard the protective tallow layer. It doesn't taste great on it's own. And butter would be too precious of a commodity and I would save it for something else.
I'm a civil war reenactors I'm not go say which side( I wish I was in Dixie) lol but watching your channel I learned alot and started cooking on reenactments mostly for myself and maybe a couple friends and now I am labeled as the company cook of coarse I only cook one meal and that's dinner and I haven't had one complaint lol thanks for your videos
I love these videos. I had never really thought very much about food preservation before ice boxes, just assuming everything was salt cured or canned. But canning came later and salt curing can only do so much. It's great to see that people hundreds of years ago had come up with smart ways to keep food preserved for winter use. This also shows how difficult it really was for the (traditionally) wife/woman of the house back then as food preparation and storage was very time consuming work. ---- I have no idea how these videos got in my recommended list as I never watch food videos (makes me hungry), but I am glad they did. Jas. Townsend is a great presenter- has a very calm easy to understand delivery, but also seems to be very enthusiastic about what he is talking about (difficult to be both enthusiastic AND calm in delivery). Though I will say the fact that he always looks to be wearing period clothes (versus modern stretchy breathy stuff) does make me question his sanity. Lol.
The way I preserve my food is by eating all of it even if I'm full. That way it stays on my body for around 60 years.
Townsend lives like this full time I think.
Brotha Liphted -Yeah, when the grid collapses, he’ll still be chugging along. Once upon a time everyone was a prepper.
Rydekk - where's your sense of humour
Excellent
Savage 😎
“Imitation hogs bladder” is not a string of words I thought I’d ever hear
It does kind of strike you as a unique thought.
Can’t even get the real thing anymore, thanks obama
@Lawrence Lance OMG IT WORKS!?!??!?
@Lawrence Lance but why? :D
Technically soccer balls are imitation bladders
Today we learn that when it comes to sealing out air with butter, there's no margarine for error.
Beauty
I hate you and love you at the same time
I'm only upvoting you because of the Homestar Runner reference in your profile
jesus
No whey!
"today we'll be making potted meat"
Me who grew up poor: "hey I know what that is!"
Were you 17th century poor?
@@antekknapek4635 no lights, no running water.
No shame in my game. I'll still go to town on potted meat any day. Lol. The Deviled ham in the can is my favorite
I was "TURN ON THE HOT WATER VALVE!" poor
Yep I know that one.
Why, this guy looks like a happy, humble villager version of Gordon Ramsay
RadenWA He reminds me of a bargain brand Henry Ford
More like Chef Bob Ross
Gordon is an a-hole. This guy is cool, tho.
Was gonna say village version of Walter White.
Cause he doesnt like at all
So we've been making this off and on at our house, and usually, I take it to work with me for cold lunch, with some hearty bread.
This morning, though - JUST NOW - I tried pressing it into a patty, frying it in the skillet along with an egg, and enjoying it between slices of toast. WHOA HAVE I BEEN MISSING OUT ALL THIS TIME.
Heated back up in this fashion, the butter melts, the whole texture changes, the nutmeg and beef aromas work their subtle sorcery with the aid of Maillard, and quite apart from being a magnificent thing to enjoy for breakfast, I am made to feel like a fool for not having tried it sooner.
Jon, I've said so before, and I say so whenever I tell anyone about your work - you've changed the way I cook. In a modern kitchen, I'll try 18th century ideas, and in our modern life, I can feel a real connection to 18th century America. I walk past monuments to events from that era, and buildings at least that old every single day here in Boston, and thanks to your work, I can feel a real connection to this city I live in and how people lived here when they were built.
Thank you, and everyone at Townsends for that.
A little late to the party here... But I've always fried my potted meat with some potato and made it similar to a corn beef hash. If you wanted to make the potted beef similar to that, as opposed to cider for flavoring, add a pickling brine to the juice you cook the meat in.
Spread, it makes Pastrami and Corned Beef look like chumps. It's great standalone or in pretty much anything.
R. James Scheffler III replace the butter not clarified, but the butter with broth that will gel firmly. that's it ...
J Smith If you want the stuff to keep even longer, use beeswax instead of butter. Beeswax is cheap, fully antibacterial, edible, reusable etc. Its a natural antibacterial plastic wrap.
Potted meat and spam egg sandwich is reallly good
If there was an Ideal Subscriber award, you would win it.
Is it me or is this channel amazingly relaxing?
Nah, not just you. There is such a nice, calming vibe and I watch it at night to relax and get my mind off of the craziness in the world right now.
Stay safe
No, it is cheerful
It makes me want food but I don’t wanna wake my mom up.
I have it often in the background... Chillout. :)
I think it's the background music.
I remember my grandma telling me about how she, her mom before her, and grandmother would do this (my grandparents were born in the late 1800's). We still have her brown, clay pots. She said they would use butter or lard on top and store them in the root cellar.
Interesting, it seems like lard would be an easier solution since you can get that much easier than clarified butter
@@overratedprogrammer ye, my mom does something similar, solid roasted bits in lard instead of above pathe with butter thing, probably lasts longer too.
Always seemed wierd how Anglo people were refering to beef and butter as cheap foods.
@@overratedprogrammer Clarified butter / ghee is really easy to make, though it does take time & paying attention to what's going on in the pot from time to time, and a lot more attention toward the end. I get 8 pounds of unsalted butter at around 3 bucks a pound, add in maybe 3/4 pound of salted butter, save the foam & milk solids for mixing into cookies, etc, and get about ten 10-ounce jars of ghee...when the same size of 10oz of ghee from the store costs $8. In the area I live, folks are more "health conscious" and so it's actually harder to get lard at the grocery store. I don't know if what I could get would be pre-rendered or if I'd have to render it...and of the two, I love the taste of ghee a little bit more, lol.
"If you're just somebody out there who's interested in history" he says, but I'm actually preparing for the fallout.
Yeeeep. You're not the only one watching for that reason.
@@Inkdraft you think?
So you're more interested in the future I guess.
I'm ready, let the bodies hit the floor.
Not the only one. Writing all of it down so I have a hard copy when the grid goes down.
*- What is home without*
*Plumtree's Potted Meat?*
*Incomplete.*
*With it, an abode of bliss.*
- Joyce, "Ulysses"
Cinnamon could work also. Nutmeg and cinnamon are a antibacterial and a antifungal. So if you are not crazy about nutmeg there is an alternative. I would love to try this but my family would look at me as if I had three heads . What the heck. I may give it a go anyway!
Mmmm, cinnamon. Thanks. I'm trying to avoid nutmeg (O Blood Type Diet no-no).
Really? How interesting. I've never heard of that.
Oh leave him be. As long as he is not over doing it with large amounts of protein which can be really hard on the kidneys and liver it is fairly innocuous with good common sense and a good amount of water. And if he feels better on it and it works for him is all that matters. As long as you don't kill your kidneys with to much protein then wonder why.
You realize that you are encouraging ignorance, correct? You are encouraging people to line the pockets of charlatans. Snake oil salesmen should be reviled, and their works discredited at any opportunity.
Oh lighten up. I didn't say empty your savings on that guy's books and lectures. Diet is a very personal thing. Plus there is the placebo effect. If it isn't inheritly dangerous and you feel better for it and you don't yo- yo it's a personal choice. So you don't agree with him. That's OK. Pick your battles. There are worse things in the world to safeguard oneself against. You have made your comment and planted your seed. That is all you can do. Now if he does more research and changes his mind it's up to him. It's just food not human sacrifice or cult worship. Nobody wins or loses or gets a trip to Disney world.
they used nutmeg like we use garlic today
Viteaification no they used it like how we use chicken bouillon,msg or flavor enhancers
I think Viteafication meant they put it in EVERYTHING like we (well I do) use garlic in everything.
I still use nutmeg like this lol
Viteaification we still do. New England cooking uses two spices in Great abundance: nutmeg and salt.
idk, i'm in vermont and i never use nutmeg guess i missed the memo
Jon says, "I might add more nutmeg to it" then he laughs. 🙂
One of the best things RUclips ever did for me was recommend this channel!
For everyone wondering how to use it, there have been some good replies, but with my recent experimentation, you can also use it almost just as you would pemmican. There is less fat in the potted meat, but you can use the sealing butter to grease your pan or add some fat before you start, and you can pretty much make the pemmican recipes that John posted in the last two episodes of that series. Additionally, you can use it as you would in any of the recipes that use any preserved meat. For recipes with salted beef, you can skip the soaking and be sure to add in salt. For pemmican recipes, use the sealing butter to add in some more fat. Very tasty. Also, a lot of recipes for leftover pate' you can find on the Internet can also swap in potted beef pretty easily.
Also, put in more spices than you'll think you'll need when making it. It takes a lot for it to come through.
Thank you! Did you learn any more methods how to use it better since you made the comment first?
As a younker my family ( and their friends) would process hogs on the farm. When it came to processing the scrapple ( a local favorite) it was poured into small loaf pans and when cool, sealed with hot lard ! FWIW, you could ( and probably many did ) use goose grease seal the pottage ! I suspect many historians and re-enactos overlook the role geese ( particularly the French variety) played in so many aspects of our early history. Not only were they a food source, they were alarm bells, their feathers served to insulate coverlets, stuff pillows, and make quill pens for communication ! For the rich their livers made pate . And not only did their fat ( the goose grease) serve to seal pottage, it was also used as an ointment when mixed with various herbal remedies and topical agents .
Jeff Hoser that’s so interesting. I first read about making scrapple one the book Centennial. Hope to try it one day!
Goose grease are fine and good. But if you see any geese groose around town you better run
They were also used in the garden to eat the snails and insects.
True. Geese are important grass-eating small livestock, much overlooked in America these days. Fairly easy to keep too. Mine stayed near the house with no fence, still managed to not get eaten by coyotes, and they bonded with me socially.
Wtf is a younker?
7:27 Spoken like a man who's in on the joke.
We live on a 56 year old sailboat. And storage of perishables and storage space is of GREAT concern to us. So we’re always looking for new ways of doing so more efficiently. How ironic that to go forward we need to look twice as far back. Kinda poignant considering the current state of the Union ....
We have found your channel to be a GOD SEND ! Thank you for all your beautiful research , and wonderful way you present it to us with clarity and understanding of not just how , but why , where ,and when . And at times like this even how long .
Grace to you and all around you.
🤠🎸🎶🙏
It’s not so common now but I know we had on occasion potted pork and beef as a kid here in the UK :)
We have occasionally a Polish version of potted pork but it uses lard rather than butter.
My guess is that, at least concerning pork, back then nobody would have „wasted“ expensive butter when you just could use the lard of the pig itself.
I brought some in M&S yesterday. Quite common still.
Rat ate this on his picnic with Mole, and seemed to adore it! I'm excited to finally try it too. So important in these trying times...
My favorite story!!!
He: ......we add salt, pepper and....
Me: Nutmeg
He: ....nutmeg...
Me: Haaa
Schulzffw ,German?..got any good Schnitzel recipes ?
Schulzffw : Me too! 😂
Always Nutmeg... haha!
Nutmeg was crazy popular back then. Kinda like Sriracha is now. Almost everything used it lol...
I have a 18th century Hungarian cooking book written for housewives and in some of the recipes they use nutmeg and/or mace. 18th century Hungary is about as far from the spice trade as you can get.
Nutmeg for this channel is like cayenne for food wishes
Beef and butter mixed with clarified butter and salt. Sounds tasty, but I won't be telling my cardiologist about this one. ALL your videos are great; thanks!
TooLooze haha. hey, what he don't know.....
I know my wife will probably tear this up. she loves butter. probably from that very small amount of French. it's deffanatly a tasty looking dish. and about the right consistency I'll need later. tooth overhaul. I'll be toothless coming out, and very sore. I'm betting I'll need to heal before getting a new set of chompers. so I might be eating stuff like this for a while. one thing I noted is the lack of salt. that's a good thing. meats like this sold today are packed with sodium, to the point it's not pleasant to eat. very briny tasting. I'm thinking this won't be so salty.
Its not the fat you should worry about but the bread.
@@patrickormerod3472 Townsend says there where no fat people in the 18th century.
Back in the 18th century cows were still mostly fed on grass, so the butter would have been much healthier with a higher content of omega 3 fatty acids.
NPC #79460294 Yep. Even the consistency will be different, so it's easy to tell. It's softer and easier to spread when cold.
You're tempting me to make this now, even though I have zero reason, as I never go anywhere. The pots are just too charming to really resist falling for
Hi there from Manchester UK, just a little note that a very similar recipe for potted beef is still made in Northern England, but the beef is cooked in a pudding basin and placed in a steamer. Clarified butter is added during pounding along with the cleared juices from the meat as well a cayenne and mace. Many thanks
We did a series of videos on the War of 1812 from a local perspective( Oshawa, Ontario) and one of the videos focused on what a family would eat during the war. We used traditional recipes for the meal We also organised a lecture on the war and we set the menu or 120 guests . Interesting comparing the diet of Americans and Canadians during that period it was much better in the colonies vs England at the time. The colonies had much more opportunity and access to wild game. We then did a dinner and lecture on WW 1 and interesting that many of our Pan- Canadian favourite foods has their origins with the war, as many of the packaged food ie. Canned Bully Beef, Bovril, Custard Mix etc
My uncle loves to cook, and one Christmas he made liver pate in little ramekins, sealed with clarified butter. He gave us a couple of those, maybe six or seven little jars. We ate most of it right away, but one of the ramekins was forgotten at the back of the fridge. We didn't find it until maybe November the following year, and it was still pretty much good as new. We ate about half, and it tasted absolutely fine. It went bad within a couple of days after breaking the seal, though.
Revina Que man that took some balls lol
as long as gas hasn't been produced in some way (fermentation, decomposition or botulism) then it should be safe to eat. and actually if fermented will still likely be safe to eat but undoubtedly will be different to how you put it in.
When I make beef or chicken stock, I leave in the fat. The fat rises in the jar and makes a seal. Then it lasts a long time in the fridge. Many months.
Amaizing
@@rebeccacampbell585 yes! I can't believe some people take it out
This man is one of the wonders of the world. So wholesome, I hope good things always come his way.
You are a credit to cultural historians everywhere
God bless you!
A cloth covering I use is simply taking scraps of material and covering them with beeswax. Let it dry. It makes a nice, sticky covering for jars, crocks, or even coverings for sandwiches - better than using plastic wrap.
reminds me of the Underwood canned spreads I had as a kid.
my father-in-law's family used a similar technique using pork until the 50's. They lived on an island connected by a narrow causeway to Manatoulin island.
It never occurred to me before the reason potted meat is so pastelike is because that way there's almost no trapped air.
Air is the enemy of good food preservation. Besides, you don't want to waste valuable storage space on air.
Gary Cooper
exactly
Gary Cooper chip company's do. they waste more space on air than almost any other food product.
BlazeChronicGreen420
ah but there's a good reason for that: if you squeeze a chip bag, you'll probably be held back by the bag itself long before you actually crush any of the chips. It would work even better if the bags were turgidly full of air, but then you could too-easily shake the bag to break up the chips, plus they'd pop easily.
Kairu Hakubi I was kind of joking. The other main reason is for shipping in trucks and all the bumps on the road. I believe they are also filled with other gas than oxygen to keep them from getting stale while in the bag.
For seasoning, I'd be inclined to use dry mustard (ground mustard seed) and horseradish. Also,
when roasting the beef, I'd add plenty of onions and a bit of garlic. Even when using the entire roast for potted meat, you'd have delicious roasted onions. Yum! Try those, mashed up and spread on toast.
i haven't tried roasting onions yet, but whole roasted garlic heads are yummy! they get the consistency of mashed potatoes after roasting.
Be careful with the onions. They are the main reason for food poisoning in food. Yes; they are delicious but for long term storage it could cause a problem. Onions were used during the black plague... cut open and put into the corners of the rooms to catch the virus and keep the health care workers safer. Onions were also used when China had a plague with pots cooking garlic and boiling all linens and throwing boiled vinegar on all the floors and surfaces every day. The plague came about after 500 years of another plaque that wiped out over 1/3 of the population. It came back when they were going into the graves of the plaque victims and taking the gold and silver out of the graves. Onions are great when eaten raw to clean the blood.. take care
Thank you for keeping the traditions alive! There will come a day when people will need to know these things!
coming soon!
No without internet access 😂
Watching this guy taste his own work keeps me alive
I wonder if this is how pâté originated, as a way to preserve meat.
You guessed it!
Looks more like Rilletes. Never seen beef rilletes though. Just porc and fowl.
It's usually pork or fowl because they have a higher fat to meat ratio & their own fat that has melted off during the cooking process is what is often used to cover the meat.
It does seem to follow the concept of a confit. I also imagine that mustard would be good in the meat.
Exactly. Its esepecially neeceasry for Pate and Terrine, which are made from organ meats which spoil faster.
When I first started working in a kitchen we had a pork tenderloin dish that was rarely ordered every couple weeks. They would place the extra tenderloins in a tray then submerge them in oil to where it was completely covered.. Worked great for storing them in fridge for a couple months.
This reminds me of my grandmother's "cretons" which is a French-canadian pork spread that is kind of similar to this. The biggest difference is that you grind the pork butt first and cook it with onions and spices. It's a family Christmastime favorite, especially on toast with mustard!
@townsends My grandpa used to tell me tons of stories about how they lived in the 30's-40's... He said they used to have hog slaughter get togethers, where all the neighbors would get together and bring all their hogs to be slaughtered and they'd do it in assembly line fashion. The men would all be outside processing the hogs and the women would be preserving & canning the meat inside. They would cook and serve all the tenderloins fresh for lunch. They'd also salt cure the hams for hanging up on the back porch which would stay good all winter long. The most interesting thing he told me about was they would make up a bunch of sausage and fry it all, then they would put it in mason jars, adding fat back into the jars and turning them upside down to seal the meat in. I found this so fascinating and always thought about trying it.
Thanks for reminding your viewers about a great way to keep meat preparations. The same thing is done today by Charcuterie makers. Rendered lard or duck fat is used to seal the jars. Don't forget the pickles!
This meat paste looks quite tasty. This would make a nice sandwich on rye bread.
or as they would say in the Olde Englysh a sandwych on rye with the saltpetre
i hear you and raise you sourdough
I hear that and add red onion!
Pickle?
Yep with a dash of mustard, sweet pickles, and horseradish, what do you 🤔
I bought some items from your site a few months ago, and a Townsends recipe-themed calendar was shipped as a bonus. We tried out this recipe, and it tasted PHENOMENAL! And absurdly simple too.
My mum makes this every year at Christmas as part of a family tradition; fascinating to know that the recipe goes that far back, but I wouldn't be surprised if it was older still - the spicing is quite medieval and it would make sense that this type of preservation went back centuries.
I went to a carnivore diet in July 2022 and have lost 51 lbs in 8 months. I’ll be traveling in June (next month) so I’m testing this out with some stew meat to see if it’s feasible to take it along on my trip! Thank you for making this content available. I used your pemmican video to make quail pemmican with beef tallow and redmonds smoked salt. It was dinner last night! Like a soft meat cookie. So good. Again thank you.
This channel is so heart warming. What a great and trippy feeling to know that this is how Americans used to live their daily lives. Thanks, I love you guys at James Townsends and Son!
Today it`s sold as Underwood Deviled Ham. Little potted canned meat with a yellow top seal.
This video is an answer to prayer! I have been complaining that I have two chickensworth of chicken meat in the fridge, cooked, and if I freeze it, the texture will be gross; what do I do?! There's GOT to be a better way to keep it for more than a week! And viola, there IS! Many thanks for the helpful idea before I attempt to reinvent the concept myself - watching your video is much easier.
You can also can chicken as well, like you would find canned chicken at the store. My sister-in-law does it all the time, using her canning jars. it's nice to just crack one open when a recipe calls for pre-cooked chicken.
I've been watching a playlist of your videos for probably 4 hours now. I am very impressed with you knowledge ☺️ you are awesome thanks so much for sharing this knowledge
Lol same
Hahaha welcome to the club 🤣👍
This method reminds me of how my mother used to make wild grape jelly, then seal it by floating a thick layer of paraffin on top, after it had set up but while it was still a bit hot. That stuff lasted forever; delicious, too. One of these days I'd like to see if beeswax works as well...I bet it does... Great video, interesting recipe. I'm thinking that, in addition to spreading the potted meat on toast, you could add a whole little pot of it to a soup when food is short, to enrich it and get the most out of that last bit of meat. I gotta try this!
I stopped being vegetarian, and suddenly a whole world of magic has opened up to me. Cheers!
Welcome back to the bright side, comrade!
The jars reminds me of the ones the pharmacy sold their mustard for Christmas in before they got dull and used plain glass jars. brought out nice memories to see the jars, now bring out the cornichon and mustard with the potted meat 😀
I like how he says this is for people who like reenacting or are a history buff, but he forgot about people who just love food. Keep making these videos to satiate my inner glutton! :D
Jesus with that much butter I think I could make my old baseball glove taste good.
Butter is a food lol
As Archimedes once said "with enough butter I can eat the world"
Gloves usually smell really good. The taste is never the issue.
This was really interesting. I've heard references to potted meat in lots of old books, and I've always assumed it was something like this, but to actually see how they did it is fascinating.
I love your show, my grandparents introduced me to a lot of old school things, and recently in life in my 30s I've gotten into cooking very heavily, and for the historic accuracy and nostalgia of your videos combined with the necessity of my current exploration in the culinary arts,I find you to be awesome, keep it up keep strong and keep providing us with delicious food from a historically authentic perspective.home cooks and history buffs everywhere will forever thank you throughout all of Internet eternity
2 weeks since my sister passed away.. your videos are soothing .. it's weird but they are.
My condolences for your loss, although a year late. Glad to hear you find comfort in this mans' videos...
Two years later but I'm just reading this..many condolences to you and your family GOD bless you!💜
“I might add more nutmeg to it...” 😂😂😂
18th century doctor: "thine cholesterol is thru thine roof! I prescribe more butter."
Nobody spoke like that in the 18th century!
*_do you even history bruh?_*
That was butter prescription than the modern method lol
@@mr_h831 do you even humor bruh?
@@HoangAnh-jk9pl it's not funny if you know history, so in this case no.
@@mr_h831 very well mr historian
I remember my dear grandmother used to make this when I was a child. It made me violently Ill. Thanks for the memories 👍
In Scotland we still eat something caled potted hock. Preserved slightly different; in gelly, but eaten very similar.
Thanks for doing this series. Carrying the torch of history is in short supply these days. It's fascinating to see how people prepared foods 2-300 years ago. Recreating these recipes is so fun!
Thank you so much for this. I'm procrastinating on my final Ulysses essay of the semester by watching Potted Meat videos and this is, by far, the best Potted Meat video I have yet to see on this internet.
I find these videos so calm, relaxing, and thoughtful to watch. Thank you!
I watched this with interest. Being an x Scottish butcher. I used to make and sell similar.
Scottish Potted Meat. 1, Cook 1/2 half a pound of mince. 2, Take a can of corned beef and cube then put into the cooked mince and slow cook again. Cut up some butcher bones and slow cook over night so that all the jucies and gelatin comes from the bones. Add some of the bone juices to the mince and corned beef then put into cups and allowed to set. Great on a cold Scottish frosty morning.
i made this today skeptical of my cooking skills since i almost never cook anything, ever, but it was definitely super easy. and it was absolutely delicious. i used some super thick leftover ribeye steaks from the small bbq i had with my nuclear family on memorial day. however when i boiled the beef i used several dashes of worchestershire sauce and 2 cloves of garlic, along with the seasoning that was already on the steaks. definitely making this again
“If you’ve ever made wax candles”
Uhhh sir I love your content literally all of it is positively amazing. I have never made a candle of any type in my entire life
This has to some of the most delighful videos I´ve seen, it has this very homey feeling to it, like your talking to the cook in a tavern in a book. I love it
Interesting recipe!!! Those little pots look really nice. They remind my of Navy style coffee mugs, I'd wouldn't mind using them for coffee or tea in the least. I love the idea of using things for multiple purposes.
Oh, yes; what great coffee mugs they would make!
The thick ship mugs? Best thing I ever acquired.
Everyone that wants to cook simple, good food, should definitely follow this guy.
I really love these videos. Between this channel and English Heritage I’m so glad that there are people who work so hard to keep a piece of the past alive to be experienced and discovered by others. Thanks for that.
This man is amazing he deserves his own show on tv
This is better than TV
Yes; main stream TV.... our kids are so dumb and would never survive if something happened.
This is a lot like a recipe I make called Duck Confit. You do a light cure of duck legs with salt and bay leaves. Then wash off the excess salt and slow bake the duck legs with extra duck fat added so they are covered in duck fat as they bake. Then pull off the meat and store it with about a half inch of duck fat over it. I wonder if the original recipe for duck confit was from the 18th century like this one.
bet it was! from royalty to peasants.
Robin Poe the French were making duck confit long before 1800's. The confit technique itself dates back to at least the 1300s too
We made duck confit at a restaurant that I worked at. It was prepared exactly how you described. The leg was preserved in the fat, then they would heat it in a pan and serve it over puréed parsnips. It was delicious.
only works with domestic ducks, wild ducks are very lean, hardly enough fat to shine the pan.
Seeing these videos, I feel like I'm really there I don't know what it would be like, I was born in 1997 but this is such a good quality made video.. thanks so much for the time and dedication that goes into these videos. Really really intriguing
Thank you for your videos and your attention to details. Thank you for honoring Charlotte Mason it shows your appreciation.
History lessons and loads of yum yums...how can anyone dislike these videos? Even if I don't try these recipes, it's extremely interesting to see how our ancestors handled food preparation and what the popular tastes were in their day. Seems like a lot of people come to watch these videos with the wrong mindset and expectations.
"I might add more nutmeg to it",,,,,,,,Yeah, because they didn't put enough nutmeg into things back then.
It needs more cow bells...
I'll tell you why there is no measurement for butter, because you can never use too much butter when you are cooking. :D
The good old Julia Child approach
Not true. You can use too much cannabutter.
As someone who cooks with and puts butter on absolutely everything I have to second that motion.
Paula Deen, is that you?
This was awesome!! The theory was very similar to the preparation of duck confit. It's amazing to know that you can track the advancements of culture in accordance to the processes of food manufacturisation and preservation.
In Scotland we can buy Potted Hough. Boiled beef shin preserved in jelly. Not as popular as it used to be, but still selling enough for butchers' shops to still sell it.
I LOVE your videos! Just recently found you and am learning SO MUCH! What a humble, wonderful hobby/lifestyle! And I dig the old clothing as well. Bravo!
Interesting, this closely resembles French "rillettes", a meat spread you make with slow cooked meat and its fat, and the put in a jar, topped with some soft lard. It's still very popular today !
What a friendly man... I just found this video and this channel. Looking forward to learning about these old school recipes :) I am only in my mid 20's, but I love to spend A LOT of time in the kitchen cooking
Refreshing, isn't it? A friendly man on the internet these days.
Brendan Stanford mid-20’s? yes yes... you should be out in some club poisoning your body mind and soul 🤔
Good video, I like your kitchen setting.
I'm always just unaccountably charmed by the little clap/headshake Jon does after tasting something delicious, haha.
He was nodding his head in enjoyment before actually taking a bite. The anticipation gives some *really* interesting flavors.
I think that potted meat would be delicious heated up and served with potatoes , toast, or biscuits.
"Now some spices"
Oh lemme guess nutmeg
"Some nutmeg"
*sigh*
"Now pulverize the mix until it's creamy"
Pâté?
"Like Pate"
*Do I have super powers?*
Alan Nguyen Spidey sense to be exact... to bad you don't the super reflexes to dodge the things you predict lol.
Who the feck cares?!?
I can not begin to tell you how great these videos have been for me. I love the experience of reliving history this way. Thanks.
@@watchingyourvideo8029 Who the heck cares who the heck cares?!?
Put a layer of wood ash, salt, or oats (like the egg preservation video)on top ofmthe clarified butter, or use melted clarified suet on top with a layer of salt or something on top... and then wrap with cloth or bladder. Might last longer.
+Daniel Nunya Bidnezz you could submerge the pots in a brine solution or pickling solution if you want to go crazy.
If your more interested in longevity than historical accuracy using paraffin wax instead of butter would work well. Another advantage is you can apply the wax then put in the oven.
Edit: I wonder if tallow wouldn't be a better option than butter? It's much more temperature stable.
have you looked into minds.com yet, you videos that show how to do things would do very well on minds.com
also do you have a video list of food preservation videos?
Yes I'm very surprised at the recipe using butter instead of tallow. I mean, look at Pemmican. It's supposed to last for a very very long time. Why couldn't this if tallow was used instead of butter?
This is the best thank you for your videos. I been cooking professional for almost 18 years nd love to learn these great super old school techniques.
Those are lovely pots. They could even be used as drinking vessels in a pinch. I will check out your website.
When state of decay happens. I'm adding townsend to my group of survivors.
Idiot . They got their own village and they dont Need you
@@Anudorini-Talah then i will lead them.
I'm going trekking with a few guys in the spring. We're all getting out kits together. I was wondering if you could do a episode on foods that a longhunter/trekker would take with him before he had to rely on nature's bounty. Thank you and keep up the good work. -Rob
You comment was nine months ago, how was your trip?
pocket soup!
I've used a refrigerator to achieve a similar level of preservation.
Your videos are too short. This is like therapy. Would appreciate more of the eating.
Dude, I want to try all of your recipes. Totally practical and sufficient. Once I get my own land I'm probably only going to cook this way
New sub - loving your content.
Curious, couldn't this be done with rendered beef tallow or pork lard instead of clarified butter? Beef tallow is very hard at room temp, almost like a candle, and has a longer shelf life than butter I believe.
Kehlar R makes sense
And wouldn't butter be at a premium...served with bread, biscuits, etc. Tallow seems to be a better choice for potted meat, in my opinion.
Probably, but clarified butter has a long shelf life too since all the milk solids are out of it.
I think that's probably why you find some Beef tallow in most modern canned Corned Beef, this recipe would seem to be the origin of the modern variant.
I actually use tallow as my oil when frying ground beef or steaks. it does smell in my opinion but doesn't transfer a nasty taste to the meat. But, with that said, if I was making potted beef with tallow, I would remove and discard the protective tallow layer. It doesn't taste great on it's own. And butter would be too precious of a commodity and I would save it for something else.
I'm a civil war reenactors I'm not go say which side( I wish I was in Dixie) lol but watching your channel I learned alot and started cooking on reenactments mostly for myself and maybe a couple friends and now I am labeled as the company cook of coarse I only cook one meal and that's dinner and I haven't had one complaint lol thanks for your videos
I love these videos. I had never really thought very much about food preservation before ice boxes, just assuming everything was salt cured or canned. But canning came later and salt curing can only do so much. It's great to see that people hundreds of years ago had come up with smart ways to keep food preserved for winter use. This also shows how difficult it really was for the (traditionally) wife/woman of the house back then as food preparation and storage was very time consuming work. ---- I have no idea how these videos got in my recommended list as I never watch food videos (makes me hungry), but I am glad they did. Jas. Townsend is a great presenter- has a very calm easy to understand delivery, but also seems to be very enthusiastic about what he is talking about (difficult to be both enthusiastic AND calm in delivery). Though I will say the fact that he always looks to be wearing period clothes (versus modern stretchy breathy stuff) does make me question his sanity. Lol.
Wool can be lighter and more comfortable then we moderns think. Also, unlike many fibers, it is fire resistant and is snuffed easily.
@@woodenkat8971 I'm allergic to wool. Seeing it always make me itch.
It's cold where he's at lol
really makes you realize how much harder past generations had to work to take care of themselves and family, thank you so much for showing!