[Sca-cooks] Decadence menu

Liz Wilson ewilson618 at tx.rr.com
Sat Dec 19 12:43:13 PST 2009

I don't post often and hope I'm doing it correctly, but I LOVE the
Decadence Menu, especially in this dreadful economy.  Sort
of like fiddling while Rome burns!  (No offense intended;
it really does sound like a lot of fun). 

However, how does one procure the wild
boar?  (Not that I have really looked for a source
but it sounds intriguing).  Also, how are you preparing it?

And is there anything in the Florilegium on how to do it?

I am interested in making a wild boar centerpiece for
Christmas but I haven't decided whether to do a real one, 
a fake one, or a cake one.  I do have kids who probably won't
want to eat it if it's real, so it may be just my husband and
myself who would do so.  I saw a rental boar's head on line but it
was from a party rental company in England so I don't think
I will be going that route. Plus it was really hideous.

If the definition of eternity is two people and a ham (I am stealing
this from Gourmet magazine--wish I had written it), then what
about if the ham is a boar's head?  Is that the definition of hell
or just purgatory?  (I'm sure it would be very tasty, but once we
did the stuffed beef tenderloin in pasty and ate it by ourselves
for a week and by the end of the week we decided
we wouldn't be fixing it again any
time soon--that was 11 years ago).

Christianna inghean Feargus (from Steppes in Ansteorra)

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