[Sca-cooks] Peacock

[Susan Fox]

That sounds interesting!  I will turn my google-fu to the task of 
finding that.  Thanks!
Cheers,
Selene

On 4/6/2011 8:10 AM, mem at rialto.org wrote:
> 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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