[Sca-cooks] Leftovers, questions and discussion [long]

[James Prescott]

I don't know if anyone has mentioned this (I've missed a number of
posts on this topic).  If so, I apologize.  Viandier has:

"50. Peacock, swan.
Kill it like goose, leave the head and tail, lard or bard it, roast 
it golden, and eat it with fine salt. It lasts at least a month after 
it is cooked. If it becomes mouldy on top, remove the mould and you 
will find it white, good and solid underneath."


Now, *that* is certainly leftovers.


Thorvald