““The great quantity of pepper used here was common in medieval meat preparations, where a protein was crusted in expensive spices—including “sweet” spices like cinnamon and cloves. As I read it, I recalled the grade-school myth that heavy spicing hid the taste of spoiled meat. But as spices were costly in the middle ages, the story can’t be true—someone who could afford to cook with these spices could also afford fresh meat. Instead, the old legend might simply be misinterpreted. The antimicrobial properties of the spices used in recipes like Washington’s—as well as the salt and lemon juice, two other powerful antimicrobials—would have helped to preserve the meat and keep it fresh longer. Lemon-Pepper””
