SC - Filo Dough Things

[Bonita Plunk]

In a message dated 1/25/99 10:06:45 AM Eastern Standard Time,
margali at 99main.com writes:

<< Personally, I would love to have a feast where the feast is the reason for
the
 event, and the food hits the table starting at 1200, after the first course a
 bit of court with some other entertainment [an organized bout with swords or
 wrestling  and a bit of prearranged dancing by a group doing it as
entertainers,
 not open to the general audience] then another course, repeat the
intermission,
 then another course and keep it up til 5 or 6 when we clear the hall and do
open
 dancing and schmoozing with the banquette course set out on a sideboard. >>

We did something similar to this for our Twelfth Night on Jan 16.  The event
started at 10 am.  By 11, there were breads, cheese, apples, pears, and drinks
consisting of sekanjabin, syrup of lemons, and water out on buffet tables.
The table of period games was getting busy. 
 Around 12:30 -1, we brought out soups - Slit Leek Soup as the vegetarian
offering and Roo Broth (unfortunately having to be stretched with beef and
pork) for the meat lovers.  Some people combined them in the same bowl and
proclaimed them very good that way.  There were classes on beginning
embroidery and beginning bodhran.  The games table was very busy, and there
was a heraldic scavenger hunt going.
Around 3:30 we served the next course - Veal tart and Tart of Ymbre Day.
Afterwards we did some dance teaching, and the live musicians arrived and
commenced to play.  We also had three games of hoodman blind.
At 6 the main course was served - Roast Venison with Pepper Sauce and
Ravieles.  The sweets, in the form of Tartys in Apples, was served immediately
following and remained out during the dancing.

The cooks really appreciated only having to get two dishes out at a time, and
the populace was amazed that more food kept coming.  My only complaint (which
I tried to get the cook to change ahead of time to no avail) was that the
vegetarian item in every course had either an onion base (slit leek soup, tart
of ymbre day) or onion flavoring (shallots in the filling for the ravieles).
I didn't hear any complaints, but I hate to think what would have happened if
we'd had a vegetarian allergic to onions.  But the cook didn't want to deal
with  mushrooms, or fish,  or greens, or rice, or frumenty, or...and since I'd
convinced him to use all period recipes at least, I didn't want to push too
hard on the onion thing.

Brangwayna Morgan
(In case you hadn't guessed, I was the autocrat for this one)
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