[Sca-cooks] Peacock
Susan Fox
selene at earthlink.net
Tue Apr 5 18:42:41 PDT 2011
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
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