SC - Good Broth

[LrdRas at aol.com]

In a message dated 11/13/99 11:04:38 PM Eastern Standard Time, 
lilinah at grin.net writes:

<< i don't think that it's amiss to 
 encourage a bit more variety and thoughtfulness in the creation of 
 feasts.
  >>

I agree but I believe the way to do that is to find period recipes that fit 
the criteria not to distort those that do not. There are plenty of vegetarian 
foods from period. My WoW feast included melons, grapes, bread, Browned 
Vegetables, rice (the beef fat was left out in error), cabbages, frumenty, 
apples, cider. Meat dishes were George Bruet, Goat in Winter and the 
Rissoles. Any vegetarian would have been stuffed and meat eaters had ample. 
ALL recipes were period except the bread and none used substitute ingredients 
EXCEPT the rice in which water was substituted for the milk that had 
scorched. OTOH, no one was expected to eat everything at a period feast 
either. Diversity is the key, folks.

I see little need to 'encourage' new cooks to substitute things or compromise 
recipes when it is clearly a better path to teach them to provide suitable 
menus from period sources using period ingredients. When folks attend one of 
my feasts or Master Adamantius' feast or Master Huen's feasts, they do so 
with the total knowledge that it will be a means to further experience the 
Dream and carry home another memory of the period. SCA cooks do not need a 
hundred ways to make feasts more modern, they need to be taught to utilize 
the hundreds of ways to make a feast more authentic. :-)

Ras

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