[Sca-cooks] cormarye

[Terry Decker]

Perhaps I should say an SCA feast, which is what I was thinking of when I
wrote this.  Most "period" feasts tend to work with the simpler recipes due
to the skills of the cooks, cost of ingredients, and the time and manpower
limitations.

Bear


>Bear replied to me with:
>> Cormarye is fairly common because it is an easy to prepare pork roast.
The
>> more difficult or more unusual the dish, the less likely you will find it
at
>> a feast.
>
>How do you figure this? I would think it would be the simpler, less
>grandiose foods that would not show up at a period feast. At lot of
>the feast seems to have been for show. Thus fancy meats, embellished
>items, fancy sotelties etc. And again I would expect the cookbooks
>to have a heavier percentage of fancy, more difficult to fix recipes.
>If it is simple enough, or common enough, who needs to put it into
>a book?
>--
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris            Austin, Texas          stefan at texas.net