SC - Questions about Archives and Carrots

[LrdRas@aol.com]

In a message dated 8/19/99 11:30:01 PM Eastern Daylight Time, 
kmagnew at hotmail.com writes:

<< Is there a something with which you can 
 "gild" or make golden looking a cooked goose? >>

Another technique not involving gold or silver sheets or dust, which I used 
for a boar's head at my first SCA Twelfth Night 16 years ago, is simply to 
use beaten egg yolk. Beat the yolk thoroughly with a little water and brush 
over the bird or whatever. Return to heated oven for a couple of minutes 
until set being careful not to brown the yolk. Sometimes you may have to put 
several coats on to get the look you seek. Use a soft bristled brush so you 
don't tear the previous covering when applying fresh material. Better yet use 
a feather to apply the egg yolk. Sometimes the heat from the meat cooks the 
coating nicely without it having to be returned to the ovens.

Ras
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