[Sca-cooks] Unusual meats

[SableSwanHerald at aol.com]

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Greetings -

Excellent question!  First of all, I try to have my feasts fairly
meat/protein heavy - this is my own quirk, as a bonafide protein junkie (I'm
now on Atkins, but not going to be cooking any feasts while doing it ;-)),
and also that's what the feast lists I've seen from the day leaned towards
(the modern meat, starch [and too much of that usually!] and 2 veg is just
that, modern) - and I try to have a variety.

Second, it depends for me on *where* I'm cooking the feast.  In Oertha, bear
in mind, some things are cheap and easily available that aren't Outside -
I've helped cook one feast and eaten another, off the top of my head, that
had both crab legs and halibut in it.  Salmon is not at all uncommon at an
Oerthan feast.  Most people in Oertha are more used to fish as a regular part
of their diet - although we did have our share of people with fish allergies.


Here, I'd try to have at least two choices of meat in a feast.  One caution:
it's not just allergies to think of - depending on where you live, you may be
more or less aware of this, but my boyfriend at the time and I went to a
small feast in the Outlands with one meat per course.  Problem was, each meat
was pork-based:  pork loin, ham, sausage.  He's Jewish by conversion, and
while not practicing 100% kosher, does practice the part that forbids
consumption of pork and shellfish.  One substitution of chicken in there, or
an egg or cheese dish, would have meant he got some protein at that meal and
wasn't subsisting on rice, bread and salad.  ;-)

I'd make sure one of my meats was "familiar".  An interesting, but OOP note:
I read Jane Austen (repeatedly), and I was noting that generally when meats
are mentioned for one of Mrs. Bennet's company dinners, they're almost always
game - venison and roast partridge, pheasant...  200 years before us, 200
years after period, but it's interesting nonetheless.

Berengaria