[Sca-cooks] Tableware

[Laura C. Minnick]

At 08:50 AM 3/27/02 -0500, you wrote:
>> 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

Not quite- I went back and looked. It appears that the server cuts it into
serving-size pieces, but not bite-sized, as the diner is expected to have a
knife, and is repeatedly entreated not to wip it on the tablecloth, stick
it in his mouth, use it to pick his teeth, scratch his head, etc. A couple
of texts are careful to mention that the server should remove any
'frumosities', meaning that the bits of fat and gristle are cut off before
the diner gets the meat.

The number of 'don't do this, don't do that' this listed makes me really
wonder sometimes. Don't wipe your hands on the cat- duh- you'd get fur all
over yourself. Don't take food out of your mouth and put it back in the
serving dish. Gross. (Does seem to indicate that the serving dish remained
on the table though.) Don't dip your meat into the salt. Don't spit on the
floor behind you. Don't fart or belch, don't let your privy members hang
out- good grief, is this a frat party? Geez!

'Lainie
-only awake because Mr. Snoopy Cat started banging on my door about 4,
insisting it was breakfast time. Sheesh.