SC - cooking in a pit or on a spit
Stefan li Rous
stefan at texas.net
Wed Mar 3 23:08:30 PST 1999
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".
============================================================================
More information about the Sca-cooks
mailing list