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Posted >1 y ago
Responses: 6
CPT Jack Durish No matter what I am not skinning a peacock, then putting the skin back on so it looks pretty in its feathers when served.
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PO3 Steven Sherrill
Posts about Medieval peacock receipt (recipe) on Historic Cookery
Posts about Medieval peacock receipt (recipe) written by fireside feasts
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PO3 Steven Sherrill
SFC William H. - Hel yeah. One of my friends has em living on their property. They don't know where they came from, but they are there. Procreating like bunnies.
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It's always appropriate to pit-roast a pig or goat to be consumed with home-brewed mead. These events are even better when conducted on either Solstice or Equinox.
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CPT Jack Durish
You sound like an expert. BTW, my son is brewing his first batch of mead and I can't wait to try it.
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SPC John Parmenter
CPT Jack Durish - Yes sir! My wife & I used to brew mead & got pretty good at it -- won several prizes for our efforts. My wife liked to get really creative by adding all kinds of adjuncts (goose berries, apples, molasses, etc.) & using various kinds of honey. There are a number of excellent books on the subject. Good luck to your son! PROST!
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Might not be the best idea, though. Family arguments at the table would require one to answer an insult with the sword. Trust me, I'm a rennie.
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