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