No subject

To bake turkey and take out his bones
Take a fat turkey, and after you have scalded him and washed him clean lay
him upon a fair cloth and slit him throughout the back. When  you have taken
out his garbage then you must take out his bones so bare as you can. When
you have done so, wash him clean. Then truss him and prick his back
together. And so have a fair kettle of seething water and parboil him a
little. Then take him up that the water may run clean out of him. When he is
cold, season him with pepper & salt. Then prick him with a few cloves in the
breast, and also draw him with lard if you like of it. When you have made of
your coffin and laid your turkey in it, so then you must put some butter in
it, and close him up. In this sort you may bake a goose, a phesant or capon.

The turkey was a tasty substitute for the greasy goose.

I personally would probablly not serve turkey at a generally themed event.
Too many people are aware of the fact that the Turkey is a new world bird
and I think that carrying in a big roast Turkey would make people feel
decidedly non-medevial. It goes back to the whole "Just because you can
doesn't mean you should."

Glad Tidings,
Serena da Riva

----- Original Message -----
From: "Solstice Studios" <solstice at moscow.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, September 18, 2002 1:15 PM
Subject: [Sca-cooks] Re:food myths


> > Top Ten Medieval Food-related Myths:
> >
> > > >was wondering if you all had any favorite myths to contribute
>
> For me, its the Turkey Leg thing. Turkeys are new world.
>
> I guess also in passing is the concept that medieval people were stupid
> barbarians. They had rules for eating and good conduct that would make
Miss
> Manners seem a simpleton. They may not be the same palate, conceptual
framework,
> or etiquite that we hold today, but it was very "well thought out" and
complex by
> their knowledge beliefs and culture.
>
> nice topic, btw!
>
> -Aleska
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks