sca-cooks Subtlety

[linneah at erols.com]

Philip W. Troy wrote:
> 
> Alys of Foxdale wrote:
> 
> > Subtleties can be made of anything, and served in any course!
> >
> > Alys
> 
> True, especially when you consider the fact that a sweet course at the
> end of the meal is a distinctly modern one. In addition, many of the
> best subtleties contain 0% edible material, being constructed of things
> like clay and papier mache.
> 
> Adamantius

I agree.  Subtleties were often served at the end of each COURSE at a very large 
banquet.  Sometimes they were presentations of gifts - in one instance, horses 
were given away between courses.  I think that, at least for the very large 
feasts, a subtlety was a term for a way to break up the day of feasting and was 
not strictly a food item.

Linneah