[Sca-cooks] Whole or In Parts: Was amounts of food per person

[Elise Fleming]

Bear wrote:

 >Whole chickens are great for appearance or in specific whole chicken 
 >dishes, but on a couple of occasions, I've been the only person at the 
 >table that knew how to carve a whole chicken.  I also am of the 
opinion >that thighs provide the most meat for the least cost.

And, may I echo that a whole chicken would be unlikely to have been put 
on the period table and left there.  The diners would not have carved 
it; it would have been carved for them.  Lower ranking tables would most 
likely have been given a dish with meat already prepared.  The high 
table might have been given a whole item with the carver then preparing 
bits and pieces for the high-ranking guests.

Putting a whole bird - or a large, uncarved bit of meat - in front of 
diners is (to me) one of the common errors when SCAdians try to recreate 
a medieval feast.

Alys K.
-- 
Elise Fleming
alysk at ix.netcom.com
alyskatharine at gmail.com
http://www.flickr.com/photos/8311418@N08/sets/