[Sca-cooks] Fw: Crown feasts?

[Pixel, Queen of Cats]

When is the feast, what is seasonal, how much freezer space is available,
how much and what kinds of serving paraphenalia, and is there a preferred
time period?

Margaret FitzWilliam


On Fri, 24 Aug 2001, Elise Fleming wrote:

> Greetings to the Cooks' List.  I have sent this gentle the info
> about this List and said I would forward the post here.  It
> originally appeared on the Middle Kingdom Cooks' List.  (Wonder if
> Lucretzia is the London cook she is referring to??)
>
> Alys Katharine
>
> > Hello,
> >   I am not in your area, but found your web site in my frantic
> search for medieval feast/cooking ideas.  I am living in England and
> have just recently joined SCA in earnest.  Well my group was part of
> a larger group that disbanded last spring.  We took over-then
> discovered that WE needed to do the crown event! arg...  One of our
> members said oh sure I'll do feast for it.  Then she was told she
> had to move to Australia in 3 weeks.  SOoo I am the one doing feast.
> I have never cooked for more than 20 people and not medievally.  I
> have been pouring over books and the internet.  I don't even have an
> SCA name yet.  I have a limited amount of ketchen space (3 mundane
> size british kitchens) and 2 refridgerators.  I have been thinking
> that a 3 course meal made of 3 meats, a veg./ rice/ cheeses, and
> then 3 deserts. Plus a muled cider/wine and some spiced nuts orange
> rind would be good.  I have been thinking that colored dishes would
> be fun too.  With one of the deserts being gilded mar!
> > !
> > chepane.
> >   Does anyone have hints or other thoughts for me?  I think I have
> two other cooks that have done feasts coming to help me.  One is in
> Scotland and one down by London I think.
> >   Anyway any help or hints will be taken into consideration.
> > thank you
> > Lisa
> > From: LrnBirth at aol.com
> > ------------------------------------------------------------------
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