SC - Kitchen Steward Panics, film at 11:00

[Philip & Susan Troy]

CorwynWdwd at aol.com wrote:
> 
> According to the reading I've been doing, one started out the feast with the
> more substantial dishes, and finished up with the "daintier" stuff.. which is
> why I've planned it this way. However, I'll take the advice to heart, as
> frankly, it sounds wiser to me. I set out to try and make this as period as
> possible, but I've made enough concessions so far this last one might not be
> a bad idea.

It seems also as if menu-ordinance practice varies somewhat from period
to period and place to place. Roast beef overall seems to have been a
_comparative_ (does everyone see how I've underscored the word
comparative? ;  )     ) rarity on the Generic Medieval Menu, while the
14th-century English menus I just checked do seem to feature "great
flesh" in the first course for a two-course feast. Evidence suggests
this was as likely boiled beef as roasted, though, so if one is going to
make concessions for modern preference...
 
> >  Illusion meat strawberries
 
> They're kinda cool. You take ground beef (I guess you could use pork too)
> make your strawberries, roll them in saunders and sesame seeds and roast
> them.

They do sound cool...

Good luck with your feast!

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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