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

Robin Carroll-Mann rcmann4 at earthlink.net
Tue Aug 8 09:09:48 PDT 2006

Elaine Koogler wrote:

>Like others, I didn't respond because I thought it was some really cool 
>information you were sharing with us.  You do that so often, bless you heart!!  
I do it because it's fun; because I find something that excites me, and 
I want others to share my excitement.  I know that the "silent nod" is 
common on email lists, and I often do it myself.  But it adds to the 
satisfaction to have someone else say, "Yes, this is cool, this is 
interesting".  Like completing an electrical circuit.

>It does sound like a really theatrical presentation, but then 
>those folks from around the Mediterranean often really liked to show 
>off.  Do you suppose it might have its root in Roman foodways?  It 
>sounds like something that would be presented at a Saturnalia feast!  
Perhaps, but the more direct influence is likely to be Moorish.  The 
Anonymous Andalusian Cookbook has a couple of recipes for roast beasts 
stuffed with birds.  There is no gold mentioned, and the beasts are 
roasted in an oven *after* being stuffed, but the basic concept is there.

It would certainly be possible at a SCA event with the right facilities 
to do a smaller version of this -- say, an ungilded lamb stuffed with 
quail or squab.  I think that I'd prefer Villena's method of stuffing 
the cooked birds into an already-roasted lamb. 

Brighid, who ought to be cleaning, sewing, and packing


Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net

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