[Sca-cooks] Roast piggy portions

[Dunbar, Debra]

I usually estimate 1- 1 1/2 lb total meat per person.  I'll adjust this
depending on the type of event (fighting?  bardic?) and whether the meat is
boneless or not.  If I'm serving 3 meats, I try to offer more of the meat
served first, since people I've seen tend to load up on the first meat
served, then take smaller portions afterward.

Also, depending on the size of your piggy, if you are roasting it whole you
may have to start it the night before and have an someone stay with the pig
all night (or do shifts) to turn it and tend to the coals/cooker.  If you
want to do it on a spit, make sure your spit is sturdy enough to hold the
animal.

Have fun!
Wrynne


> When serving a roast piggy as part of a feast, how do you estimate the
> size
> of the uncooked beast you're going to need?  We're looking at 175 people
> including the head table, menu to include three other meat dishes plus a
> fair number of veggies and starches.  I was hoping to contract it out to
> some professionals, but it's looking to be an expensive prospect.  The
> caterers have told me to estimate a pound per person, but with all the
> other
> meats on the menu, I think that may be a bit generous.
>
> If I have to, I can rent a cooker and do the thing myself, but that
> involves
> appointing someone to watch the thing all day, and running the risk that
> it
> won't cook in time.
>
> Any ideas?
>
> Vicente
>
>
>