[Sca-cooks] Peacock

[mem at rialto.org]

Caroline Yeldham, from the UK, featured cooking a peacock and dressing it in the skin and feathers in a video that was done for a castle where her organization was cooking for a summer renenactment.  You might try to contact her about the video.  I had a copy once, i think, but no longer.
Elaina de Sinistre

Susan Fox <selene at earthlink.net> wrote :

> 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

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