[Sca-cooks] Whole or In Parts: Was amounts of food per person
Antonia di B C
dama.antonia at gmail.com
Tue Apr 5 01:59:08 PDT 2011
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.
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