SC - Cooking a Dragon

[Alderton, Philippa]

Lady Lucretzia wrote:

>Whilst you address the killing and proper cleaning of the dragon, what I
desire to know is, are dragons plucked, descaled or skinned? <SNIP>

Milady, while I appreciate the reasoning which follows this quote of yours,
you must understand that Dragons, like any other species, come with a skin
which is only loosely connected to the flesh beneath by connective tissue.
Now while there is no doubt in my mind that a dragon, much like a catfish or
a pig, can be eaten with skin on, and ceratainly cooked with it on, to
retain the juices, there are certain difficulties involved, specificly that
the skin is not only useful in its own right as armor and such, but it is
also so tough that it requires diamonds teeth for the chewing, and
unfortunately my dentist does not supply that variety, although if you wish
to supply a dragon and have me cook it for you, I would be most happy to
cook it for you as you choose.

The scales are very tough on their own, but the hide of the body is quite
capable of turning a good blow- the scales are mostly decorative in function
on the more protected parts of the body. Dragon slayers of my acquaintance
all agree that the proper place to strike a killing blow is actually within
the throat, but getting there in condition to strike a blow is
problematical. Even the softer skin of the outside of the throat and the
underbelly usually requires an armor piercing shell for penetration. I have
seen people using lasers and carbide saws for the actual skinning itself. If
it weren't for the problem of revitalizing a flame drake with sufficient
heat, I'd suggest a plasma torch as an item which every butcher should have
in his/her tool kit.

I hope this helps,

Phlip

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

The World's Need

So many Gods, so many creeds,
So many paths that wind and wind,
When just the art of being kind
Is all this sad world needs.

- - Ella Wheeler Wilcox

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