[Sca-cooks] Game for Your Feast

Antonia di B C dama.antonia at gmail.com
Tue Mar 1 15:53:17 PST 2011

On 2/03/2011 5:31 AM, Sam Wallace wrote:
> I have served boar (domestic, but served as a wild boar), game birds,
> quail, venison, shrimp, frog legs, crayfish, oysters, and salmon. I
> have also served turkey, duck and rabbit, all of which were typically
> or were often domestic animals when served in medieval Europe but are
> often hunted in the modern US.

I've personally served venison, duck, swan, salmon, tuna, white fish, 
shrimp, and suckling pig (as well as less exciting meats).  At other 
people's feasts, I've had pheasant, goat, rabbit, quail, mussels, 
scallops... and probably some other things I've forgotten

> I do not recall much beyond an occasional bit of fish (trout or
> salmon) at other events in this kingdom (Meridies). Sadly, the folks
> who prepare these often do not get much of a review as the majority of
> folks in this area seem to be fish-averse.

We tend to be seafood enthusiasts, for the most part.  The best-received 
thing I ever cooked was tuna.

Antonia di Benedetto Calvo
Ducie et decorum est pro patria pavlovam coxi.

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