SC - Re: [tudortalk] The Queens' Tastes

[Huette von Ahrens]

For Northern Lights (an A&S event mostly) last month for about 100 diners we 
served:
In 1st course:
mortreux using 10 lbs each ground pork & ground chicken (about 1/4 came back 
to the kitchen)
In 2nd course:
14 whole roast chickens (boned and stuffed, 5-7 lb ave.) (about 2/3 of a 
chicken total came back to the kitchen)
1 Turducken (6 lb chicken inside a 7-8 lb duck inside a 12 lb turkey, all 
boned and stuffed) (a few bites made it back to the kitchen)
In 3rd course:
23 lb roast beef (one inside round from BJ's Wholesale, boneless for 
$1.79/lb.) (about 4 lbs came back to the kitchen, this was carved in front of 
royal table and platters sent around the room from there)
25 lb roast pork (4 5-7 lb roasts, carved in the kitchen and sent out on 
platters in slices) (about 3 lbs came back to the kitchen)

A lot of meat was eaten during this feast. We did end up having to hold the 
entire feast 2 hours later than planned serving time due to pent numbers 
crunching and a long court. Yes, we used the warming/holding oven and yes, we 
worried about safety. I am a firm believer in doing a chicken course early 
for most SCA feasts. The mortreux was tasty and was served as a pate with 
bread slices on it's platter, but I guess was too unfamiliar to many folks. 
As to cooking times, I carry my instant read thermometer. Good luck, and I 
LOVE the idea of the faux strawberries. Please let us know how everything 
goes.
Aelfwyn

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