SC - Bones and shells

[Stefan li Rous]

Rowan said:
> 
> At 19:48 19/11/1998 -0600, Helen wrote:
> >	How do you handle crawfish shells and barbeque bones etc. at a feast?
> 
> The same way you handle other remains - slops bowls on the tables or taken
> around between courses by the servers...

This may be another differance between regions. I think I like the idea, but
I don't remember seeing it done in Ansteorra. I had been in the SCA several
years before I even saw the idea of slop bowls on an individual basis done.
Mostly, the leftovers are just left on the side of the plates until the
end of the meal and then dumped in some central trashcan.

Stefan li Rous
Ansteorra (Austin, TX)
stefan at texas.net
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