SC - Per head budgets

[Sue Clemenger]

In a message dated 2/2/2001 7:13:14 PM Eastern Standard Time, 
nishamartin at yahoo.com writes:

<< I hope when I do a
 feast or another camp kitchen, I can encourage people
 to try something new. Some people wont
 and there isn't anything you can do to get them to. >>


I did a demo yesterday for a Girl Scout Leadership Weekend (essentially a 
weekend conference for leaders, with ideas of things to do with their 
troops).  For the second year in a row, I have been asked to do a workshop on 
"Foods of the Middle Ages".  I have a lecture that I do, and a "pick the 
period food" quiz, but the main event is the taste testing.
I had a lady in an earlier Renaissance Dancing class tell me that, while she 
was coming to the foods class, she would just look at the food, not taste it, 
as she "doesn't eat wierd food".  When I asked the group to tell me anything 
they "knew" about medieval food, she muttered under her breath "It's 
disgusting", which I used as a cue to start the "they did not eat rotten 
meat" part of the lecture.
I'm pleased to say that she tried everything except the Perche boiled.  She 
did say she hated fish in all forms :-)
The menu was:

Perche boiled - cold boiled perch served with vinegar and parsley
Rapeye - the applesauce version, not including fish, made from apples, almond 
milk, and wine.
Drye Stewe for Beeff - essentially  potroast with onions, wine, cloves, 
pepper, and mace - extremely well received.
Chicken with Cold Sage Sauce and with Sauce for Pigeons - cold boiled chicken 
with a sauce of bread dipped in chicken broth, parsley, sage, and spices, and 
a salsa of parsley, onion, garlic, and red wine vinegar
Rapes in Pottage - turnip, parsnip and carrot soup - easily the hit of the 
day, one lady said that if she had to eat turnips, that's the way to do it.
Flaune of Almayne - a pear and raisin custardish sort of pie.

I had 23 people present, everyone tasted, and a lot of people wanted to know 
where to find the recipes:-).  A couple of people who had taken the class 
last year stopped by, and were quite upset because they had thought I'd use 
the same recipes as last year,so didn't register for the course this year, 
and then found I'd used a totally different menu.  I invited them in for some 
of the few leftovers.

Brangwayna Morgan