SC - Medlars and Sorb Apples

[Ann & Les Shelton]

>> A question to the list though. I know that the 'official' books are
available to all but I am wondering why so few people in the SCA (or on
this for that matter) do not use redacted recipes by other SCA cooks
when preparing their feasts? It just seems strange to me considering
that most published works are little more 'authentic' than the work done
outside the field and most are not as tasty as those that the people on
this list have shared. Yet I see little use of them. > >

I keep one notebook that contains every recipe I've ever used for a
feast, along with any supplemental information {i.e. scaled up for 120
or whatever}.  I also have a second notebook where I stick the feast
menu {if available} for every event I attend, plus the recipes I've
acquired through this list and other sources.  Eventually, I'll get
around to computerizing these records, but at this point it would
require a computer upgrade and a sabbatical from work.

When planning a feast, these are my starting points before I ever branch
out to other sources {shameless plugs here, but "The Miscellany" and
"Take a Thousand Eggs or More" are sources I use frequently}.  I was
asked Wed. night to put together a below the salt feast for the weekend
before Christmas, so I've got my notebooks out now.  This is our
Canton's traditional Feast of St. Dismas {patron saint of thiefs and
assassins}, so it will be more or less tavern fare.  Any suggestions
would be appreciated {and added to the database}.

John le Burguillun
Canton of Cyddlain Downs
Barony of Nottinghill Coill
Atlantia
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