SC - Kitchen Steward Panics, film at 11:00

[Aelfwyn@aol.com]

In a message dated 4/5/99 1:02:10 PM Central Daylight Time, Seton1355 at aol.com 
writes:

<< Greetings Corwyn,
 Your menu sounds delightful and very tasty.  Best of luck with your feast!!! 
 
 Will you be posting recipes?
 Phillipa
 << 
  The menu is as follows.
  
  First course:
  PROPOSED BUT MAY BE REVISED
  Beef Roast w/Garlic Sauce (Mustard for high table, the Queen can't stand 
  Garlic).
  Meat pies (Made with meat, cheeses, spices and dried fruit).
  Almond milk rice (rice cooked in almond milk)
  Armored Parsnips (Like armored turnips, but the parsnips tested better)
  Cabbage Apecius(sp?) (Medieval cole slaw)
  Ember Day Tart.
  
  
  Second Course
  Mixed Greens (A Salat)
  Guilded Chickens (Roast chicken guilded with egg yolk)
  Strawberry illusions (Strawberries made of beef)
  Barley with Onions
  Peas for a non meat day (Peas cooked in almond milk)
  Apple, Honey, and Hazelnut Crumble 
  
  There will of course be bread, with honey and butter (NOT honey butter) as 
 an 
  additional filler.
  
  And maybe.. at least for high table if not more:
  Faux Numbles (Dried fruit strung together and dipped in batter and fried, 
  made to look like "numbles" or guts).
  
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 Date: Mon, 5 Apr 1999 14:06:24 EDT
 Subject: Re: SC - Kitchen Steward Panics, film at 11:00
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  >>
Greetings Corwyn........
Your feast looks quite well thought out. I never did gather whether it is to 
be inside or outside. 
I have a formula that works quite well for me when trying to estimate the 
amount of meat to fix.

Guests  X  6 oz  divided by 16
Then I plan on a 20 percent shrinkage

so in your case it would be 100  X  6 oz >600 oz
600 oz divided by 16>37.5
37.5 X 120>45 lbs of meat

Good Luck
PuggBlack
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