[Sca-cooks] SCA Slaughtering

[Nancy Kiel]

At Col. Wmsbg, we interpret that the cook had more important things to do
than to kill and clean animals, although he probably would have shopped for
them.   I would think butchering of large animals wouldn't require the
advanced skill of the cook to accomplish, assuming there's enough other
staff to handle it.



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson

>Would the cooks of a noble or upper-middle-class household routinely start
>with a live animal or or a dead one? In the case of game in particular,
>wouldn't rabbits, stags, boars, etc be delivered to the kitchen already
>dead and gutted but not skinned?
>
>Would the cook routinely participate in the slaughtering process of
>domestic animals in period, or just in the processing/cutting up? How
>often would a cook in town send someone to a butcher to fetch a cut of
>meat or a big piece of dead animal? I would assume that
>chicken-slaughtering, in particular, would be done by cooking staff-- but
>would cooks kill their own piglets, pigs, veal calves, cows, rabbits,
>goats, lambs and sheep, or would other staff accomplish these tasks while
>cooking and/or butchering staff, did the actual cutting up

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