The Rural Voice, 2004-12, Page 35hunters having feasted on the bird as
early as 1000 A.D.
By the time Christopher
Columbus arrived in North America,
the bird had been domesticated in
Mexico and the Spaniards took some
back to Europe in 1519 where they
gained great popularity. By 1524 the
big birds had reached England and
the Pilgrims actually brought some
turkeys with them when they moved
to New England in 1620.
By then turkeys had joined a wide
variety of other birds on the feast
table. At lavish Christmas feasts in
the Middle Ages, swans and
peacocks were sometimes served
"endored". The flesh was painted
with saffron dissolved in melted
butter and the birds were served
wrapped in their own skin and
feathers, which had been removed
and set aside prior to roasting.
But the pig also holds a proud
place in the Christmas
celebration. Victorian
illustrations of feasts often portray a
suckling pig, with an apple in its
mouth, in the centre of the table. This
tradition was part of Christmas in
many northern European countries.
Again, the suckling pig was small
enough`to be eaten up quickly.
Some speculate the tradition may
be traced back to the ancient Roman
holiday of Saturnia which was held at
the winter solstice on December 21,
just prior to what became our
Christmas holiday.
Many people today are squeamish
about eating any meal that reminds
them it was once alive, particularly
with its head still on like the suckling
pig, but a search of websites shows
this is a tradition that hasn't totally
disappeared.
A New York website celebrates a
number of upscale restaurants that
serve suckling pig, singling out chef
Luis Bollo of "Meigas", a restaurant
in the heart of downtown, for
creating "the filet mignon of pigs, a
melting, smoky confection with a
brittle orange skin like Peking duck.
The dish is so succulently rich that
you may want to eat it like Peking
duck too, in delicate little slivers with
the help of your friends."
The pig is slow -cooked for 12
hours, then set in the refrigerator for
another 12 hours before roasting to
20 minutes on high.
.Swiiriallifr WARN
NOLi4Y W1311.F5"WA WAY
` ,de
.�
NMN
We just wanted to say
"Merry Christmas",
and "thanks" for calling
on us this past year.
We appreciate your
kind patronage.
from Ron, Betty, Paul
and Dianne
K.M.M. FARM
DRAINAGE
Walton
�-� 887-6428 (Shop) 527-1633
HAYTER'S
TURKEYS
Introducing
85°° boneless turkey
with traditional stuffing
For Your Christmas Entertaining:
"All Made With Turkey"
•Stuffd Roasts
With Dressing
• Sage & Onion Roasts
• Turkey Cordon Swiss
• Marinated Fillets
• Meatloaf
\ ' • Summer Sausage
• Kielbasa • Smoked Breasts
• Pepperettes • Bacon
Ready -to -Serve
• Homestyle Dressing • Light Gravy • Cranberries from The Muskokas
Last date to order your fresh turkey or roast
for Christmas is Monday, December 20/04
Also available at your local grocery store
Store Hours:
Mon. - Fri. 9-6
Sat. 9-5
519-237-3561
"On the way to the lake" on Hwy. #83, Dashwood
www.hayterturkey.com
DECEMBER 2004 31