[Sca-cooks] a Well-Dressed Peacock and a Golden Calf (was on topic: Healthy Feasts)
rcmann4 at earthlink.net
Sun Aug 6 20:52:27 PDT 2006
Rob Downie wrote:
>I am very grateful for the translation of the passage about the guilded
>birds sewn into the calves belly.
The birds are not gilded. The calf is gilded.
>I love these little tidbits about
>presentation style! I'm a bit curious as to the meaning of "the right
>kind of scarf for a peacock to wear to a feast"?
>Faerisa - just back from an event this weekend
Villena says that there are two ways to serve a roast peacock in its
finery. The first is to roast it whole, with the still-attached tail
and neck wrapped in damp napkins to keep them from scorching. The other
was is to remove the tail and cut off the neck, then re-attach them to
the roasted bird with splinters of wood. For extra elegance (and
presumably to cover the marks of decapitation), the peacock's neck is
draped with a "mantellina" (little mantle or scarf) of velvet or
cloth-of-gold, painted with the king's arms.
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net
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