SC - test cooking

[Terry Nutter]

Hi, Katerine here.  Shirley asks how many dishes "are supposed" to be in
a course, what are "the rules" about what they should be, and what
additional dishes one might add to Lombardy Rice and a mushroom pasty
to make up a course.

None of these questions has a hard and fast answer.  Depending where and
when you were, typical meals had different numbers of courses, with 
different numbers of dishes in each.  And what dishes they combined how
also varied.

In 14th or 15th century England, a course seems to have had between five
and ten dishes (not counting bread, sauces, etc.).  In general, on a 
meat day, there would be at least one meat dish and typically more; and
the dishes would usually represent some sort of balance between savory
and sweet, and between mild and spicy.

Within those bounds, do as seems reasonable!

Cheers,

- -- Katerine/Terry

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