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

[margali]

<blink, blink>

oultery suppliers, several swan chicks, a years worth of feed and a 
short sharp shock followed by a session of leather tanning, swan cooking 
and feasting...

You *might* have to talk to your equivalent of fish and game management 
for a permit to raise specifically domestic swan for a recreation single 
time] of serving swan...and permission to keep the preserved skin to 
recreate it using a non-swan cooked carcas in the future...and to make 
it a bit easier you could interest them in the possibility of doing a 
dinner for their royal hattednesses in medieval fashion with costuming 
and all to be filmed as some sort of promotional deal for the country to 
use in its tourism advertisements.........

neat and tidy....royal permission, buearocratic permission, everybody 
happy [except the swan in question] Hm, isnt there a carmina burana from 
teh point of view of the cooked swan? my copy of songs of the carmina 
burana has gone missing..so i cant even look at the liner notes=(


UlfR wrote:
> 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...
>