[Sca-cooks] a Well-Dressed Peacock and a Golden Calf (was on topic: Healthy Feasts)

Huette von Ahrens ahrenshav at yahoo.com
Sun Aug 6 23:30:55 PDT 2006

Sigh.  For the past month, a male peabird, or peacock, has been living in our
neighborhood.  I am soooo tempted to capture it.  It is weren't for those darn
laws against it... Sigh.  The subteltie I could make out of it... Sigh.


--- Robin Carroll-Mann <rcmann4 at earthlink.net> wrote:

> 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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