SC - fish and game ...
Bronwynmgn at aol.com
Bronwynmgn at aol.com
Sun Feb 4 14:58:12 PST 2001
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
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