[Sca-cooks] Peacock

[Susan Fox]

Prof. Luigi Ballerini, spoke at the Culinary Historians of Southern 
California a couple-three years ago, when the translation of Martino 
that he edited was new.  Renata and I told him about the SCA and how we 
were using his book very directly as a cookbook and not just for 
academia.  He got excited and wanted an invitation, particularly if we 
served a Peacock In His Skin.  We had to tell him that it was very 
unsanitary and food hygiene would be an issue if we did that the way the 
old books said to.  I'm still working on that, hope he's still at UCLA.  
Now, to chase a peacock over the county line... [nod to Huette's warning!]

Cheers,
Selene

On 4/5/11 7:49 AM, Deborah Hammons wrote:
> It appears I might have two peacocks gifted for me to prepare for Coronation
> Feast.  Any suggestions on what a really GOOD recipe/presentation would be?
>
>
> Aldyth