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

[Daniel Myers]

> -------- Original Message --------
> From: "Terry Decker" <t.d.decker at att.net>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> 
> 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.

If The Book of Kervynge (Wynkyn de Worde, 1508) is assumed to be
typical, large birds and such were often carved in the kitchen and then
reassembled to appear whole for serving.  Haven't tried it at a feast
yet, but it's on my to-do list.

- Doc