[Sca-cooks] Turducken and stuffed things was Hello, Intorducing myself

[Johnna Holloway]

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