[Sca-cooks] SCA Slaughtering

[Phlip]

Ene bichizh ogsen baina shuu...

> 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

Akim is in Tennessee, but I'm in CT, and I've been thinking of doing some
butchering- in fact, I taught a class at Pennsic, starting with a lamb on
the hoof, and serving it at the Potluck. I also took a veal calf for a MK
Coronation, and took her down to kababs and a Crown Roast.

Do I take it, you'd like to know if I butcher again?

Phlip

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "Kirsten Houseknecht" <kirsten at fabricdragon.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 24, 2002 4:01 PM
Subject: Re: [Sca-cooks] SCA Slaughtering


> 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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> >
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