SC - Grits 'n all that stuff

[LrdRas at aol.com]

In a message dated 1/31/99 9:03:53 PM Eastern Standard Time,
snowfire at mail.snet.net writes:

<< In Britain we have a habit of putting all manner of things "on toast" that 
 Americans might think odd. (e.g. (canned) spaghetti on toast, scrambled egg
on 
 toast, baked beans on toast, sardines on toast, cheese on toast (not so
odd?)) - 
 you can even buy "toast toppers" in the supermarket - "chicken", "ham" etc. 
 I'm wondering if this came from the trencher tradition?  
 
 Any ideas?    >>

Possibly. As an American, I might be 'odd' also because I was raised to the
gourmet treats of things like chili on toast (for breakfast no less), bread
and gravy, a slice of bread always went in the bottom of the soup bowl before
the soup was poured in. Leftover meats were often cut up and reheated in the
leftover gravy and served with a big platter of toast for pouring the meat
mixture over. I had always thought this a 'Dutch' thing. But then again the
British lay claim to gin also. ;-)

So far as trenchers go, there was a special person whose task it was to cut
the trenchers. They were squares of bread which then held the food to be
eaten. As the food was eaten they were removed and replaced with new
trenchers. The used trenchers were then distributed to the poor or in the case
of small personal meals were often kept over night and soaked in wine to be
served for breakfast. I was not aware that they were actually eaten during the
meal in which they were used. Would you be able to let me know where this info
is located. please?

Thanks in advance.

Ras
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