SC - Fwd: Article from the globeandmail.com Web Centre

[RuddR@aol.com]

In a message dated 1/19/00 12:49:55 AM, stefan at texas.net writes:

<< 7) As the kitchen is in use to prepare the big feast, my access to it's
facilities will be limited. So the ability to use foods that can be
prepared ahead of time and finished off with minimal kitchen facilities
is important. I only have two hours between the hall opening and lunch
being served. >>

What about a roasted onion sallat? This is on page 79 of The Medieval 
Kitchen. I made it up (without the two optional spices) and served it next to 
roast beef. It was devoured. The sallat is to be served at room temperature, 
so you can make it in advance, and then just refrigerate it, or not, and pour 
into the nice bowl or platter for display.

Your humble servant,
Rosalyn MacGregor
(Pattie Rayl)
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