[Sca-cooks] Turducken and stuffed things was Hello, Intorducing myself
Johnna Holloway
johnnae at mac.com
Wed Dec 9 11:13:54 PST 2009
Hi.
Welcome to the list.
This must be the week for new members.
Stefan has a file in the Florilegium http://www.florilegium.org/ called
meat-stuffed-msg - 4/20/05
Period recipes for various things stuffed into a meat shell. Farced
meat.
Have you looked at that? There are some recipes there.
You can also search the recent archives of the Cooks List at
http://lists.ansteorra.org/pipermail/sca-cooks-ansteorra.org/
under terms like turducken.
Johnnae
On Dec 9, 2009, at 1:48 PM, David Herzog wrote:
> Hello all,
> This it the group I've been looking for thanks to the referral
> through one of the many yahoo groups I belong to. I'm a Camp Dutch
> oven Instructor, caterer, and cook book author who has been
> shanghai'ed into the lead cook position for the house of Klemend
> Holdt in the Kingdom of Antir. My name is Bakus the Crockist and I
> see I have lots to learn about period menus and dishes. I hope to
> gain the knowledge to keep my meals "period" correct. I 'm looking
> forward to researching the resources listed, recipe, etc. I hav
> already been asked to provide the feast at a large gathering next
> may and they want me to bring my competition BBQ to recreate a
> period version of turducken but to continue stuffing up to a hog.
> What I have so far is the hog stuffed with a small lamb stuffed with
> the turkey, duck and chicken. I have calculated cooking time will be
> 36 to 48 hours at 275 modern degrees F. My first questions are: Is
> there record of the recipe for this dish and what
> is it called. Was there some sort of stuffing in between each layer
> of meat or was this just like a big meat roll? snipped
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