[Sca-cooks] Need Reference info

[Elaine Koogler]

Actually, it sounds not unlike the idea I used for a Coronation feast many
years ago...before most of us had easy/ready access to lots of period sources.
Our Crown Prince had a Viking personna, and wanted a Viking feast.  My research
turned up roast meat (FINE with HRH) and lutefish (Ugh! said HRH).  So.....I
came up with a feast of the foods that his Viking ancestors would have
encountered on their travels...I used things from Scotland, England, France,
Germany, Italy(Rome) and, for dessert, the Middle East.  Now, as this was a
long time ago, most of the recipes were "periodoid" rather than period, and
very few were documentable except in their ingredients (and sometimes the dish
itself).  But it was a huge success and HRH was very happy with my
interpretation of his wishes!  And...wonder of wonders, I managed to get him to
eat liver...something I had been told was impossible.  I served it as an
ingedient in a terrine that I created out of period ingredients.  He loved it!

Kiri

Mastercahankyle at cs.com wrote:

> --
> [ Picked text/plain from multipart/alternative ]
> In a message dated 6/25/01 1:10:39 PM Eastern Daylight Time,
> mark.s.harris at motorola.com writes:
>
> > This is for a "feast"? Sounds more like something for my punishments-msg
> > file. :-) However, I'm not one to say all SCA events or study should
> > only
> > be centered around the fancy feasts of the nobility. I still wonder if
> > you
> > will find people willing to pay money (or even eat) an authentic
> > shipboard
> > meal from the late Middle Ages
>
> Well, Montevale likes to have fun and increase our knowledge in many areas.
> We very seldom see royalty anyway.  We have several "seafaring" types of
> personas in this area of the East Kingdom (and Northern Atlantia).  This is
> something we are going to do just because we can. :-)
>
> Kyle
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