SC - how one shire did allergies

[LYN M PARKINSON]

For some of you who aren't used to making allergy/prefernece adjustments,
here is what was done last week at Montvale--the cooks aren't on this
list--for vegetarians, a lady who is allergic to onions, and me, with my
pepper allergy, and Kyle, Cjief Executive Cook, deathly allergic to
eating mushrooms.

Lunch:Onion soup with a beef base, peppered. "Bridget, Allison DON'T EAT
THE ONION SOUP! "  Galena chose to make a small pot of herbed bean soup,
so as to include the 2 of us and the veggies.
Cheese and fresh fruit.
Meat Rolls:  Galena took out a small amount of the meat filling, before
adding the onions and the spices.  She made our rolls a different shape. 
Bridget added pepper at table, I just did without onion for her sake.  It
was easier on the cooks to have the 2 of us 'together'.
Other items had no pepper or onions.
Dinner: I.Salmon, prepared without either onions or pepper.
Smelts, covered with freshly crushed breading and herbs.  Buying prepared
herbed breading would have eliminated these for B + me.  Galena left out
the onion flakes and the pepper.  I, personally, didn't much care for the
smelts because of the strong, fishy taste, but the rest of the hall just
inhaled them.  So much for not liking fish!  And this is a real MEAT
area.
Fruit soup, cheese, bread, butters.
II.  Pork roast.  Kyle cut off a portion of the pork roast before
peppering and spicing it.  He asked me to sit at the same table as
Bridget, and the smaller roasts went to that table, as well as the
portions of pork roast and the later beef roast.
Spiced barley.  I skipped it, so did Bridget.  No meat, so OK for
veggies.
Mushroom pies with cheese.  Kyle didn't eat the mushrooms, and left out
the pepper.  Somebody at our table "doesn't eat things that grow in the
dark in ****" so we had extra.
III Beef roast.  prepared same as pork--we had our own, and the rest of
table had the remainder of the roast with whatever spices Kyle rubbed
into before roasting.
Peas.  Prepared without pepper or onions.  
I forget what else, but you see how it worked.  We skipped some things,
others were set aside before the balance of the food was spiced.  No
hassle.  The Vitats! for the cooks were deafening!  Oh, Kyle warned me
there was heavy ginger in the non-period cake type gingerbread.  I ate a
little, as it was a bit much for me.  While he didn't post the recipes,
he had the complete recipes and ingredients in a notebook.  We sat down
and looked at them, together.



I've always accomodated special needs, if warned in advance.  If newer
Kitchen Stewards want advice on how to 'tweak' their menus/planning for
their feasters, e-mail me privately, and I'll be happy to help.

Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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