SC - HIGH TABLE

[Stefan li Rous]

If you can get a crockpot, then I think some sort of pottage or soup would
be good. They can be quite simple and something hot and relatively liquid
will warm you like nothing else does on a winters day.  It can sit and
simmer all afternoon if it likes, so that it is always nice and warm and
yummy. 

Kiriel
trying to get my head around it being cold in January.

- -----Original Message-----
From: Stefan li Rous [mailto:stefan at texas.net]

I have somewhat decided what I'm going to do for the Royalty lunch I 
(foolishly?) volunteered to fix for our upcoming Candlemas event, Feb. 5.

I thought I'd go ahead and post it here and see if anyone had any comments
or suggestions.

So here is the menu:

stuffed eggs (Anne-Marie's recipe)
mushroom pasties
roast beef (recipe still to be determined) (How much such I make?)
roast duck (2 ducks?)
  sauces for the above:
     a mustard sauce
     a garlic sauce
     a cameline sauce
     a fruity sauce (Wolfmother's Markham sauce or Redon's redaction 
       (Medieval Kitchen) of bitter orange/cinnamon/rose water sauce) 
Compost/Comfit (pickled vegetables) These have been made and in the vinegar
   for a week now) The vegetables and pears were cut in small chunks as I
   envision this being put on the meat if desired.

Drinks: One or two jalab type drinks.

Dessert is:
sweet wafers (The same recipe that I did for our fall event and our Yule
   pot luck event. This is Hauviette's redaction.
Hypoccras
confits (store bought)
- ----

I know that some of this ranges across several time periods and cultures.

Thanks.
   Stefan
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