[Sca-cooks] lunch dishes

[david friedman]

>So:
>Are there any good sources for lunches, either menus or recipes?


The big late 16th c. German cookbook (I believe by Max Rumpolt) has a
long series of menus, in groups of four. "Early meal for flesh
day/Late meal for flesh day/Early meal for fast day/... ." Presumably
the "early meal" is a lunch.

>Recommendations of sources? Suggestions for good luncheon items,
>if there are no good sources? I'd tend to think the food offered should
>be portable (no large roasts), convenient (no small roasts, either; the
>students most likely won't be bringing silverware), quite edible to
>people unaccustomed to period food (so, some spices, but nothing
>too "ooh, icky, that's weird" like grains of paradise or massive amounts
>of saffron, say), and doesn't need a whole lot of refrigeration.

Our standard nibbles--khushkananaj, Hulwa, Hais, etc. Emberday tart.
Cryspes, or Losynges Fries if you have something to fry on.

Badinjan Muhassa and pita, if you don't mind being exotic.
--
David/Cariadoc
http://www.daviddfriedman.com/