SC - sauces-longish

[Jeanne Stapleton]

> Noemi writes:
> 
> > Out of curiousity, and clarification, is a sauce something that is
> > added to a dish just prior to serving?  I was thinking of things
> > like, for lack of a better and period example,  things like a
> > paprikas where it definitely has a sauce, but it is what the dish
> > was cooked in as well.
> 
> At least for roast meats, a sauce was often added to a dish NOT
> prior to serving, but by the diners themselves.  Sorta like ketchup
> in a modern restaurant.  (Katerine, can you confirm this for me?)
> 
> It can work very nicely to serve a single big hunk of meat with
> three or four different sauces on the side: it allows the diners to
> try a couple of different flavors, and takes less work than
> preparing four different dishes.
> 
This has been my impression from reading sauce recipes in 
translations of period cookbooks, and was the theory behind
"sauce night" that we did with the Madrone Culinary Guild a
couple of years back.

I have often wondered why our feasts do not feature a big
joint with sauces offered to those who will.  We do seem to
be held captive to the modern idea that one has to *do*
something to the chicken by way of putting the sauce stuff
on it and baking it (a la the perpetual meat and fruit something--
sorry, one of my sensibilities is that I *do* dislike meat and
fruit, at least really sweet fruit, cooked together, and that is
almost inevitable at SCA feasts) or it isn't a feast or "fancy
occasion".

I wonder why this is?

Berengaria

jstaplet at adm.law.du.edu
University of Denver
College of Law
Ext. 6288
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