[Sca-cooks] feast planning help...

[Pixel, Goddess and Queen]

Whether or not it is a good idea, I'm doing our baronial 12th Night feast.

Keeping to the universal law that says I can never do anything half-assed,
nor will anything I ever set out to do remain simple more than about 30
seconds, I have therefore decided to plan this according to period feast
menus, seasonally appropriate ingredients, and humoral theory.

My time and place of choice is 1250s, Scotland. Basically a Norman English
feast with Scottish influences. This is the feast for which I am trying to
figure out how to manage serving elk (or red deer, whichever comes
cheaper).

Where I am coming up confused is in the humoral theory vs. extant menus
part and a little of the seasonably available foodstuffs part. My research
library doesn't have a whole lot of anything that isn't England-specific.
I have printed out the relevant files from the Flori-thingy and added them
to my stack of planning materials. What I need is guidance from wiser
heads than mine.


Margaret, who is somewhat overwhelmed by all of this