[Sca-cooks] meat pasties and their longevity outside moderncooling systems

[vicki shaw]

I dont know because it was not my barony, but I can find out.  The rest of
the meal was ok, nothing extraordinary, but the first course was good.  The
main entree was smoked turkey and ham with two kinds of rice, one with
shrooms and one without, but the sauces were the highlight as there were
three, none of which I cared for much because they were all sweet.  The
horseradish one was the best - for me. But the entire feast was well done.
The tables were set in a wide U with the base of the U widest and the two
sides shorter, and facing the base of the U was the head table with royalty,
etc.  The food came quickly with no extended waiting time between courses.
The portions were perfect with enough for seconds for everyone for all
courses.  There was entertainment while we ate with a court jester coming
around and stealing food from plates, and then some dancers doing some kind
of stick dance with a fellow playing both flute and drums si
Vicki

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: <DeeWolff at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, February 22, 2004 9:38 AM
Subject: Re: [Sca-cooks] meat pasties and their longevity outside
moderncooling systems



In a message dated 2/22/04 9:33:34 AM, vhsjvs at gis.net writes:


> ps went to a Nova Scola yesterday hosted by the Barony of Bergental in
> Holyoke Mass. The feast was lovely, but the highlight was the subtlety:
> pastry swans filled with a cream which was topped with a raspberry sauce.
>
>

I am interested in this report. (deewolff at aol.com)

Who was the head cook for the Bergental event??? This sounds good!!

Andrea





"Find something you're passionate about and keep tremendously interested in
it."
Julia Child
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