SC - Re: eastern european fare
david friedman
ddfr at best.com
Mon Dec 7 20:16:37 PST 1998
Genevia said:
>
> Talk about cooking classes!! Butcher to barbeque - How to prepare pig
> medievally- start with slaughter and work your way through using the
> entire pig in medieval recipes/products probably take a hole week?
> Probably could be done with sheep and beef too?
I think that could be an interesting series of classes. However, after
an unfortunate incident where a live pig was not cleanly killed and
ended up being chased through various camps, the Coopers made a rule
that prohibited onsite butchering. With the density of campsites at
Pennsic, this probably makes sense. I don't know if you could get a
waiver or not.
Perhaps you could bring in the dead animal with just enough work done
to be safe?
I don't want my camp to be downwind however when you start rendering
or doing the tanning. :-)
Stefan li Rous
stefan at texas.net
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list