Relating to the history of food and cooking, I have two questions pertaining to this quote by the (rather) late Philip Stubbs:

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  • What would constitute “meat of hard digesture” in 1583?
  • Would there be any way to prepare such meat to make it palatable to 21st century genteel, possibly even considering the employment of honie?
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    I don't think it is suggesting that meat of hard digesture is unpalatable, per se, but that it doesn't agree with a stomach already made queasy and unsettled by eating too much honey. – Spagirl Mar 2 '18 at 12:15

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