[Sca-cooks] sops and etiquette

[Kirrily Robert]

Stefan asked:
> So, why don't you think they would go over well? isn't this very
> similar to chipped beef on toast? Or even Savory Tosted Cheese over
> bread? Or the maple syrup or honey my brothers and I used to pour over
> bread? :-)
> But no, it doesn't seem like "high feast" food. But I imagine it could
> be dressed up a bit. Ideas folks? How would you garnish this type of
> food? A sprig of parsley? A sprinkling of chopped nuts?

When I serve any kind of "sops" I usually arrange toasted bread around
the edge of the plate, then put a pile of the topping in the middle,
just slightly on top of the sops but with them mostly still sticking out
the sides, trying not to make it *too* wet.  Then you can just grab a
sop, and spoon stuff on top of it, and it's still kind of crunchy and
holds its shape while you try to eat it, rather than being a sodden
mess.  I think historically they would have just had the sodden mess,
but I'm happy with my solution as a "sop" to modern tastes.

Yours,

Katherine

--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at infotrope.net  http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
"The rose is red, the leaves are grene, God save Elizabeth our Queene"