[Sca-cooks] Re: Sca-cooks digest, Vol 1 #2476 - 14 msgs

[Laura C. Minnick]

At 06:04 PM 9/27/02 +0000, you wrote:
>Good Cousin Ro,
>                 It is indeed for my wedding that I seek this
>  information.Forgive my neglect in mentioning that in my original
>   post?
>  My ability to recruit help and my own level of pre-wedding
>    insanity will contribute greatly toward the quality and quantity
>  of period dishes served(there will be the terminally mundane guests
>  as well)beings that I have never done the married thing before I
>  have no clue as to what my state of mind will be.
>
>   Your Southern(soon to be Artemisian)Cousin,
>         Aethelwulf

Aethelwulf,

It just so happens that I am working my way through the manners books again
for another project, and came across in teh 15th c. _Ffor to Serve a Lord_,
a section titled "Ffor to make a feste for a Bryde"!

The courses (minus the bits of poetry and scriptures to go with) are:

Course the first: Brawne, with the boars head 'in a field, lying hedged
about with scripture'; frumenty with venison, swanne, pigge. Frumenty with
a grete custard, with a sotletie.

Course the second: Venison in broth, viande Ryalle, venison roasted, crane,
cony, a bake mete, leche damaske, with a soteltie.

Course the third: Creme of Almondys, losynges in syruppe, betoure,
partrich, plover, snyte, pouder veal, leche veal, wellis in soteltie,
Roches in soteltie, playce in soteltie, a bake mete with a soteltie,.

Course the fourth: Payne puff, chese, freynes, brede hote, with a cake.

'Another course of servise': Brawne with mustard, umblys of a dere or of a
sepe, swanne, capon, lambe.

So- that is a period menu for a wedding feast. Somehow I'm not sure that is
really what you want. ;-)

If you want some real period ceremony stuff, I have quite a bit. Just let
me know (off list if you want, so as to not bore the cooks... ;-)

'Lainie
____________________________________________________________________________
Sometimes Life makes drastic changes without our permission...