SC - Help for Eastern European Feast
david friedman
ddfr at best.com
Mon Mar 13 08:47:59 PST 2000
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At 7:19 AM -0500 3/13/00, Hank wrote:
>Unto the cooks of the list does Muirghen send greetings
>
>Well I have stepped in it rather spectacularly. I volunteered to
>cook a feast (November) but in a cuisine I am not familiar with. So
>I ask your help to find delectables for a feast centering in Russia,
>Hungary, Poland, Prussia or even as far south as Constantinople. If
>you can help I greatly appreciate it. I am looking for things that
>are period and range in flavour. My plans at the moment are three
>removes (in addition to appetizer and desert) of beef, chicken, and
>pork. But I am intrigued with a venison recipe I recently
>discovered, unfortunately, no documentation. I am willing to do
>some redacting if required, but am fluent only in English!
>
>Thank you in advance for your assistance.
>In Service to Crown and Coronet
>Muirghen
There is a recent book, in English, on medieval Polish cooking; I
haven't read it and don't know how reliable it is. The only other
Eastern European sources I know of (in English) are the Domostroi,
which is a very late period Russian household manual containing a few
usable recipes, and a few Hungarian recipes in _The Cuisine of
Hungary_ by George Lang.
Incidentally, SCA usage to the contrary, "remove" is not a period
term for "course." Course is.
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.best.com/~ddfr/
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At 7:19 AM -0500 3/13/00, Hank wrote:
<excerpt><smaller>Unto the cooks of the list does Muirghen send
greetings
Well I have stepped in it rather spectacularly. I volunteered to cook
a feast (November) but in a cuisine I am not familiar with. So I ask
your help to find delectables for a feast centering in Russia, Hungary,
Poland, Prussia or even as far south as Constantinople. If you can
help I greatly appreciate it. I am looking for things that are period
and range in flavour. My plans at the moment are three removes (in
addition to appetizer and desert) of beef, chicken, and pork. But I am
intrigued with a venison recipe I recently discovered, unfortunately,
no documentation. I am willing to do some redacting if required, but
am fluent only in English!
Thank you in advance for your assistance.
In Service to Crown and Coronet
Muirghen
</smaller></excerpt><smaller>
</smaller>There is a recent book, in English, on medieval Polish
cooking; I haven't read it and don't know how reliable it is. The only
other Eastern European sources I know of (in English) are the
Domostroi, which is a very late period Russian household manual
containing a few usable recipes, and a few Hungarian recipes in _The
Cuisine of Hungary_ by George Lang.
Incidentally, SCA usage to the contrary, "remove" is not a period term
for "course." Course is.
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.best.com/~ddfr/
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