[Sca-cooks] SCA Slaughtering

[Kirsten Houseknecht]

were are you located mundanely??..
i will travel there if at all possible and be happy to get lessons on
slaughtering and butchering.. period or modern.

i have been trying to get lessons on hunting and butchering deer out here,
and no luck.
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."
----- Original Message -----
From: "Diamond Randall" <ringofkings at mindspring.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 24, 2002 4:00 PM
Subject: [Sca-cooks] SCA Slaughtering


> [ Converted text/html to text/plain ]
>
> We just packed away our fourth deer into the freezer here at Cumberland
Centre
> yesterday.  Looks like we should get 10 to 16 this year for spring and
summer
> feasting.  I am particularly hoping to blast the big 10 pointer who has
been
> damaging
> the orchard so badly this fall.  In butchering the two deer yesterday,
Jon,
> our
> site caretaker, mentioned that he had been asked to teach classes on
> butchering
> animals (in a period manner rather than modern cuts) on several ocassions
and
> that he
> had refused.  Curious, I asked why, as he always was teaching one classs
or
> another.
> It seems that he had insisted that he teach the whole process from live
animal
> to
> butchered product.  The particular unnamed laurels (and other folks as
well)
> who
> had repeatedly asked for classes could not apparently handle the actual
> (humane) slaughter,
> gutting and skinning process and only wanted to see the cutting up of a
> cleaned
> and headless carcass.  Not to say all of our laurels and cooks here are
> faint-hearted, but
> is this the case in other kingdoms too?  Is the realism of slaughter and
> processing (and
> a lot more neatly done  than real mundane processing practices) just too
much
> to
> expect to be acceptable, no matter how period the practice?  I know
> that similar objections have been brought up for such classes at Pennsics
too.
> Are there mostly a bunch of wimps out there for the main part cooking for
the
> SCA?
> I know several on this list who wouldn't hesitate for a minute, but are we
the
> far end
> of the curve?  As the Centre is a working farm, we thought nothing of
shooting a
> fat
> piglet right outside the kitchen and serving it up hours later at feast
with
> no complaints.
> How does the list feel..... should we prefer the sanitized packaged meats
from
> the
> supermarket (and I really don't trust just how fresh it really is) or go
> agressively to
> promote our own processing of animals (getting a superior product IMO)?
> Wimps or not?
>
> Akim
>
> --- Diamond Randall
> --- ringofkings at mindspring.com[1]
> --- EarthLink: The #1 provider of the Real Internet.
>
>
> ===References:===
>   1. mailto:ringofkings at mindspring.com
>
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