[Sca-cooks] Tableware

[jenne at fiedlerfamily.net]

> know trenchers were used, perhaps they were used on and off because you
> wouldn't want a trencher when eating something you are cutting, would you?
> I can see stews, soups and liquidy things, but other stuff?  Not sure.

Most of the books I've read about service indicated that the diners didn't
have to cut up their meat, etc, the carver was supposed to cut it into
eating-sized pieces. I don't know if that's really true.

-- 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."