[Sca-cooks] Food and squeamishness

[grizly]

I have roasted a whole lamb on a spit over coals at two events in Meridies
(south downs), and carved it out in the hall.  The night before, I even made
a production ofthe preparation parts so peoplecould see what went into it.
It looked a lot like heart surgery 'sewing' up the chest cavity with wire.
I even took pictures at one event for posterity.  Several people came by to
sit and talk about the lamby being strapped to the pole.  Lots and lots of
fun.

see:   http://franiccolo.home.mindspring.com/crown_list_spr2000_gallery.html

niccolo difrancesco
(the suckling pig went over great as well)


----- Original Message ----- 
From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, May 08, 2004 11:00 PM
Subject: Re: [Sca-cooks] Food and squeamishness


> Many years ago, we served a whole roasted pig at a feast.  I didn't notice
> anyone being bothered by by the sight as he was carved and eaten.  Of
> course, Oklahoma is a land of somewhat savage carnivores.
>
> Bear
>