Peacock Re: [Sca-cooks] larding turkeys and other meats

[UlfR]

Teithant KazOShea at aol.com <KazOShea at aol.com> erin 2003.09.15:
> to just over the head and then spit roasting it until done and then puilling 
> the skin back over the bird. I was thinking that it would look really pretty, 
> but not food safe by our standards.

I've for a long time wanted to do the swan version of this. My Plan[TM] is
to obtain skin[1], tan it with the feathers on, sterilize it as/if needed,
and then use it to cover something like a goose (or turkey) that has
been roasted. 

Carry in bird with feathers and all, pull off the skin with a suitably
dramatic gesture, start carving pieces of roast bird for the head table.
Ought to be doable, and a well tanned skin should be reusable at least a
few times.

UlfR

[1] All swans being protected in Sweden this will most likely involve
talking nicely to the Museum of Natural History. Poaching is of course
an option, but...

-- 
UlfR Ketilson                             ulfr at hunter-gatherer.org
Graduate life: It's not just a job.  It's an indenture.