SC - a method of preserving peacock skin - long
Stefan li Rous
stefan at texas.net
Fri Jan 28 23:51:01 PST 2000
Esla of Ifeld gave us a wonderful description of how she had prepared a
peacock as a soteltie.
I was unclear on a few things though.
> Items required: lots of salt, (several kilograms of it)
What kind of salt did you use? Regular table salt or a coarser version
such as kosher salt?
> 1. We strangled it and then bled it. With hindsight, we will cut the head
> off the next one (like killing geese) as I ended up having to cut the head
> off anyway to deal with the skull. Two things: peacocks are very strong, and
> they have spurs.
I had forgotten about these spurs. These are something to definitely avoid
getting hit by, I presume?
> 3. With the bird carcass now out of its skin, pull it, rinse it and bag it
> under vacuum (the old pour water in and let it pour out method is ok).
> Freeze or refrigerate or cook immediately, but someone has to get back to
> dealing with the skin immediately.
Can you detail this a bit more, please? "pull it"? I assume not out of it's
skin as you said it was already out of its skin. "bag it"?
Altogether, it sounds like a pretty complex process. Even after Phlip's
lamb butchering class last year at Pennsic, I don't think I could do
this very well.
- --
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.florilegium.org ****
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