SC - OOP- Devonshire or Clotted Cream from Joy of Cooking

[Alex Wollangk]

Alistair aka Stefano wrote:
>Why not cook the sausages same as last year (tradition! good grief! 
>whatever will they think of next?!) and cook the turnips in 
>something else?

This is basically a traditional feast. It has been going on for 15 
years. I have copies of menus since 1992. Sausages are served every 
year. Pork is roasted every year. At least one dish contains turnips 
every year. And there are other traditional foods. Only one thing 
must be cooked the same way every year: the gingered apples that they 
invented at the first feast - am doing them a little differently this 
year: i'm using candied ginger.

>There is the oft repeated but delicious turnips in their armour, 
>which is sliced parboiled turnips layered with cheese and then baked 
>like oven fries or nachos.

Oh, yeah, well, since i live at SCA Ground Zero (West, Mists, Mists), 
and i know several people who have been members since the SCA's very 
first year ("when rocks were soft"), you can believe me when i say 
that i have been requested NOT to cook armored turnips AGAIN.

But thanks for your thoughts.

Still seeking sausage sauce,
Anahita