[Sca-cooks] Intro

[Mark.S Harris]

Welcome to SCA-Cooks, Leoffwyn!

> My name, Leoffwyn, I found it on a web site, I can't currently
> find the URL but am searching.  It is an Anglo-Saxon dithemetic
> "Leof" (from whence the modern 'love') and "Wyn" or "Wynn"
> beaning 'friend'.  Thus, 'Beloved Friend'.
>
> The 'atte Gos' means "from or at, the Sign of the Goose".
> My persona is a late 12th-early 13th century inkeeper,
> my inn is the White Goose.

There is a good chapter in "Food, A Culinary History from Antiquity
to the Present" that includes info on period taverns and their
history. p 275, "Food Trades" by Francoise Desportes.

There is also a small amount in this file in the ENTERTAINMENT
section of my Florilegium files:
taverns-msg       (35K)  6/14/01    SCA and period taverns.
http://www.florilegium.org/files/ENTERTAINMENT/taverns-msg.html

Do you brew beverages? I've got files on this, too. :-)

> Mundanely, I have a small (5-acres,well in Texas it's small) farm,
> and I have several breeds of domestic geese and ducks, chickens,
> pigeons, guinea fowl, turkeys, etc etc.
>
> Also, my husband and I hunt (reindeer haggis, no, but caribou
> steaks, YES! also whitetail, elk, etc) so I have lots of wild
> meat for feasts.

Who do you sell the pigeons to? Have you ever served these at a
feast? How well did they go over?

Perhaps some of the other files in the Florilegium might also be
of interest such as:
birds-recipes-msg (20K)  5/18/01    Bird recipes. Squabs, pheasants,
quail.
http://www.florilegium.org/files/FOOD-MEATS/birds-recipes-msg.html
duck-goose-msg    (28K) 10/ 8/01    Cooking duck and goose. Recipes.
http://www.florilegium.org/files/FOOD-MEATS/duck-goose-msg.html
turkeys-msg       (45K)  5/18/01    Use of turkeys in Rennaissance
Europe.
http://www.florilegium.org/files/FOOD-MEATS/turkeys-msg.html
venison-msg       (45K)  7/26/00    Medieval and modern recipes for
venison.
http://www.florilegium.org/files/FOOD-MEATS/venison-msg.html

> Sorry to be using up so much room, but I am a red-head and a Texan,
> and it's hard to shut me up...

Oh! Maybe that explains some things. I've also got red hair and I'm
a Texan...

THLord Stefan li Rous
stefan at texas.net