Re(2): SC - Cold Dishes

[Sue Wensel]

> 
> I'd forgotten about pickled veggies (maybe put up a batch of herring...)
> 
> Gunthar

   How about pickled meat? I've got a great recipe for beef pickled in
cinnamon, cardomon, cloves, et al, that is pretty tasty - it's called A
Cameline Meat Brewet. I entered it in Ice Dragon several years ago, and
while it didn't win, most of it was eaten by the judges...
   As for other cold dishes, I would really recommend what's already
been mentioned in this thread: cold meat pies, pasties, etc. A good meat
pie can contain lots of fruits and nuts as well, providing another way
to incorporate more types of food. Also sallets (pickled or not), fresh
fruits, cheese, bread, cold roast meats and poultry, lotsa yummy
desserts, etc. A blancmange without the chicken or fish and sweetened
with honey and spiced appropriately can certainly be served cold. 
   Also, speaking of cold dishes, don't forget that many feasts in the
Middle Ages were served more often at room temperature than not, often
due to many reasons, such as distance between kitchen and feast hall,
etc. Some kitchens in castles and great halls were actually separate
buildings (one reason being to keep the spread of a kitchen fire as
contained as possible), and this meant a period of several minutes
transportation time which would certainly cool food down a bit. This
isn't to say that all medieval feasts were served stone cold! Many halls
were equipped with close, convenient kitchens. If only that were true
with every SCA feast hall!

Master Ian