[Sca-cooks] Peacock

David Walddon david at vastrepast.com
Tue Apr 5 10:20:37 PDT 2011


I so want to do a peacock with flames coming out of it's beak! 
Still not sure how to make that one happen. 

Eduardo


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Apr 5, 2011, at 10:06 AM, James Prescott wrote:

> 
> Viandier has:
> 
> 199. Swans reclothed in their skin.
> 
> Blow them, scald them, slit them along the belly, skin them, and remove the carcasses. Roast the carcasses on a spit and glaze them (while turning) with batter of beaten egg white and egg yolk. Remove them from the spit, let them cool, and (if you wish) clothe them in their skin. Have little wooden skewers put in the neck to hold it upright as if it were alive. At a feast [serve] in the second course.
> 
> 
> 200. Peacocks.
> 
> Blow and inflate them like the swans, and roast and glaze them similarly. Serve them in the last course. When they are reclothed, have thin slender wooden spits to pass among the tail feathers, or a bit of brass wire for setting out the feathers as if the peacock were spreading its tail.
> 
> 
> 
> 
> At 8:49 AM -0600 4/5/11, 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
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