[Sca-cooks] Re: [Sca-cooks]Newbie to the list....

[Mark.S Harris]

Glenn said:
> The 2 biggest problems I have is time and money.
>
> I live in New Hampshire, the nearest SCA meeting is an hour away and mostly
> mid week.

But the main SCA happenings are the events which are usually held
on the weekends. Some groups have fighter practices/social get
togethers on the weekends, sone in the middle of the week, some
like my barony at both times.

> I can't afford good armor to fight with and period costumes. The closes
> thing I have is my kilt that is being made, it is a hand sew kilt warrior
> fashion with box pleats made out of ancient Crawford tartan.

You don't need 'good' armor to start fighting. Ugly, serviceable armor
can be obtained or made. Covering it with a surcoat can hide it.

As to the kilt, the kilt actually seems to have only been worn for
a short time period and in particular areas. So this may point you
toward a region and time for your persona. You might want to check
some of the comments on kilts in this file in the CLOTHING section
of the Florilegium:
cl-Scot-male-art  (18K)  6/20/96    Scottish men's clothing.
http://www.florilegium.org/files/CLOTHING/cl-Scot-male-art.html
cl-Scotland-msg  (125K)  5/21/99    Clothing of Scotland. folding of
kilts.
http://www.florilegium.org/files/CLOTHING/cl-Scotland-msg.html

> The cook part is defiantly fun. We put on a small feast for @20 people time
> period 800-1400. We try to stay period but without the info. it was hard.

I hope that some of the info in the Florilegium can be of use to you in
this search for authenticity.

> Then I found you list this summer and signed up for it. Taking links and
> recipes, to help me with setting up a feast. my part of the feast is a herb
> crusted 1/4 lamb (it is great to raise your own meat and tell the butcher
> how you want it cut), roasted rabbit,and a turnip dish.

Sounds wonderful. I'd like to hear more about all three dishes.
I've not liked the turnip dishes I've had. Perhaps yours will
be better.

> I am trying to find a good dessert to accompany lamb.

Perhaps these files in the FOOD-SWEETS section might help:
14C-Sweets-art    (17K)  9/14/00    "Sweets and Treats of the 14C"
                                       by Lady Hauviette d'Anjou.
http://www.florilegium.org/files/FOOD-SWEETS/14C-Sweets-art.html
desserts-msg     (112K)  1/12/01    Medieval and SCA dessert recipes.
Sweets.
http://www.florilegium.org/files/FOOD-SWEETS/desserts-msg.html
Digby-Cakes-art   (12K)  6/30/01    "Excellent Small Cakes Revisited"
                                       by Tirloch of Tallaght.
http://www.florilegium.org/files/FOOD-SWEETS/Digby-Cakes-art.html
gingerbread-msg   (39K)  1/31/00    Medieval gingerbread. Recipes.
http://www.florilegium.org/files/FOOD-SWEETS/gingerbread-msg.html

> How period is gravy?

Period yes, but it doesn't appear to be medieval. I don't think
it dates before 1400 which is the cutoff you gave above. However,
I would check this file in the FOOD-CONDIMENTS section:
gravy-msg          (8K)  9/ 1/00    Period gravy. Renaissance, not
medieval.
http://www.florilegium.org/files/FOOD-CONDIMENTS/gravy-msg.html

> Sorry for eating up bandwidth.

Your message wasn't long and it was on topic for this list.

> Glenn
> no persona

Well, take a look at some of the files in the PERSONA section for
some useful files on developing one.

Stefan li Rous
stefan at texas.net