SC - Puck's marzipan

[MAYER,ING,SUSANNE FEM BIG-AT]

Lady Angeline di Aquila asked:
> I am thinking about doing a feast where we will be cooking a large amount
> of meat, either a half, or perhaps a suckling pig over a spit or will bury
> it in a pit.
> 
> Does anyone have any experiences with one or both methods?

Well, I think I might be able to help just a little...

See this file in the FEASTS section of my Florilegium:
Whole-Pig-Fst-art (36K)  9/22/98    Feast menu and recipes incl. a roasted pig.

This one in the FOOD section:
whole-pig-msg     (19K) 11/ 2/98    Info. on roasting a whole pig. Experiences.

And depending upon how you get the pig, perhaps these articles in the
ANIMALS section:
pig-to-sausag-art (17K)  8/31/98    From pig to sausage by Mordonna Dubois.  
butchering-msg    (35K)  2/25/99    Overview of butchering livestock and game.

Perhaps goat would be a good choice instead of a pig if you think that a whole
pig might be a bit much:
butch-goat-art    (16K)  7/14/98    "Butchering a Live Goat, for (and by) 
                                       Beginners" by Charles McCathieNevile.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
          http://www.pbm.com/~lindahl/rialto/rialto.html ****
============================================================================

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".

============================================================================