[Sca-cooks] Peasant food// bigos and cabbage

[jenne at fiedlerfamily.net]

> So is it the same ingredients (meat and cabbage) but
> not the same name, same method of cooking, or serving??? (And if
> it takes three days to make a traditional Bigos, is that what is
> served in the Society today? Or is this an academic question and
> no one makes it in the SCA to be served at an SCA feast?)

It's an academic question as I don't know of anyone who serves it at
feasts. It was served once at a dayboard in my shire but nobody
claimed it was period.

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."