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

[Antonia di B C]

On 5/04/2011 3:37 PM, Terry Decker wrote:
>
>> 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.
>
> I actually served a whole turkey to the head table last feast I did.  
> It was presented to the Baron who carved the bird and presented the 
> meat to the Crown.  It was a bit of showmanship with my stag handled 
> Solingen carving set to add a little more pizzaz.  The other tables 
> were served cold sliced turkey ala Rumpolt.  There would have been too 
> much wastage serving whole birds.  The kitchen staff and the servers 
> picked the head table bird clean after it came off the table.

I think that's a nice way to do High Table.

Good with a piglet, too.


-- 
Antonia di Benedetto Calvo
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Dulce et decorum est pro patria pavlovam coxi.