[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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