[Sca-cooks] Intro and Newbie question - estimating meat portions

Susan Fox selene at earthlink.net
Wed Mar 12 07:42:16 PDT 2008

I should think raw ounces.  You don't go to the butcher's and buy cooked 
ounces!  Not usually anyway.

Sounds like Eydis' feast could have had a built-in next-day meal built 
in, turning the cooked meat over to soup, stew or meatpies.

Singing "Sweeney Todd" and running for The Rock,

> It'd be handy to know if you guys are thinking, for the meat, in terms of *raw* ounces or *cooked* ounces...
> I made that mistake a few times myself when first working on feasts....
> --Maire
>   ----- Original Message ----- 
>   From: euriol<mailto:euriol at ptd.net> 
>   To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
>   Sent: Wednesday, March 12, 2008 6:39 AM
>   Subject: Re: [Sca-cooks] Intro and Newbie question - estimating meat portions
>   I would also add that the portion sizes are dependent on the time frame in
>   which the feast will be consumed. If the courses are spread out over
>   several hours you might have the 8-12 oz. of protein per person, if it is
>   going to be served as a dinner (most food served in 90 minutes) you might
>   opt for 6-8 oz per person.
>   Euriol

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