Flaming Dragons Cooks Guild

Description: ROASTED DRAGON WITH POTATO STUFFING

Young dragons are better then old because the meat is more tender.

Make a paste of greens, flour, and dragon fat for a meat tenderizer. Prepare the dragon carcase by cutting of the neck, wings, legs, and tail, skinning the carcase, and cleaning out the body cavities. Save the heart, liver, neck and tail, recipies for them will be coming soon. Make slits parrellel to the muscles and rub the tenderizer in. Stuff the body cavity with potato and applesause.

A full-sized dragon can keep a Duchy in food for about half a week.

History: We started as a service house, serving our first "official" feast in 2005 in Crystal Groves, Planning, Shopping, Cooking, and Feasts for the masses. The meaning of our Heraldry:

The Black Star is for House Blackstar, a cooking guild of the SCA All our original members worked with Master Chirhart Blackstar. Keen sight, power, and fearsomeness are usually connected to dragons, and when one is feeding the masses in Amtgard you certainly need to be fearless! Four Spoons(also known as hand whackers) for the Four Founders.

Awarded Order of the Flame Jan 2005 by Duke Sir Vasa

Founders: Cira Chaosdragon Chaos Morning Walker Stardust Ero

Orginal Members: Armidrake Celwyn Elwing FalQuinn Tanon lady yum yum Nightrisa Trelick Vasa Wolfrider