[Sca-cooks] Carving

[Donna Green]

It takes a large and dedicated team to pull off a feast using period carving and serving techniques, but it can, and had been done. It is a very cool thing and worth the effort. We used period carving and service at both the first and second Perfectly Period Feast.

Juana Isabella
West
 
> When you are trying to serve 120+ (the smallest feast I've
> done was 80, the 
> largest over 400), trying to display carving skills in a
> timely manner is a 
> problem.  I can't find enough knowledgeable carvers.
> 
> It might make an interesting course for King's College,
> however.
> 
> Bear
> 
> ----- Original Message ----- 
> 
> However, if part of what the people running the feast want
> to do is to 
> demonstrate period carving methods ... as detailed in some
> of the period 
> carving manuals ... then you want to serve a whole
> critter.
> 
> Juana Isabella
> West
> 
> > 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.
> >
> > Bear