SC - GWW /Estrella

[Deborah Schumacher]

"Decker, Terry D." wrote:
> 
> I didn't have any period sources available for my first feast, so I winged
> it.  Danish apple pies (not period not pies, but a crowd pleaser I haul out
> every so often), pickled whiting, pickled eggs, peas, carrots, steamed
> lettuce(probably period, but no original source), marinated beef, a couple
> kinds of bread, and beer.  The whiting and the lettuce were considered
> risque.

Geez, I don't even remember for sure what I served at my first feast,
but it would have been almost exactly fourteen years ago (and <hahhah> I
also served as autocrat for that event; at least people knew where to
find me).

As I recall there was a creamy saffron-flavored soup from one of the
Michelle Berriedale-Johnston books, stewed steaks (supposed to be mutton
but actually beef in this case) in a broth with white wine and lemons,
from some vaguely late-period source, but I forget which, a modernish
spinach-egg-cheese pie, a salad, spatchcocked chickens broiled with
breadcrumbs, butter and mustard, supposed by Theodora FitzGibbon to be
16th-century Welsh, maybe a mushroom dish. Other stuff too, probably
between nine and twelve dishes overall.

My second feast was Apician, within six months of the first, as I recall...
  
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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