SC - Kitchen Steward Panics, film at 11:00

[CorwynWdwd at aol.com]

Okay, here it is folks. I need just a bit of advice. This weekend, I'm 
cooking for 100 or so friends, and it's been a good decade since I've 
actually ran a kitchen. I want to estimate the time on everything possible, 
but most especially the meats, as oven time is critical. Most of the feasts I 
used to do would have one or maybe two meats, me not being a big meat eater 
myself, and feastcosts being what they are. This has four in two courses. I 
have no doubt I can do it, but I want to have things written down for those 
who are working for me.

The feast itself is set during the English Anarchy, which for the 
uninitiated, is 12th century England. I've decided on a beef roast with 
garlic sauce, and a meat pie for the first course, with guilded chickens and 
illusion meat strawberries for the second. I plan to use meat thermometers to 
make sure of the doneness level of the meats. BUT.. a couple of questions.

First. I keep getting told I'm underestimating the roast beef. I figured 
about a pound and a quarter for a table of eight, REMEMBER, there's other 
meat dishes. 

1. What, in the lists estimation, is adequate to keep a riot from happening 
and yet allowing us to keep the leftovers to a minimum?

Also, 

2. I have the estimated time to cook each meat pretty much down. For one of 
each. Is there a handy-dandy way of estimating how much more time I need for 
mass quantities? A simple mathematical extension of the time wouldn't be 
right would it? After all, their still individual portions, even if they are 
several pounds combined. I've done this. I should know this.

I know I'm obsessing, but it's been awhile for me, and I want the meats hot. 
Let me have the benefit of your experiences.

With sweaty palms

Corwyn
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