[Sca-cooks] Serving Soups

[Jane Boyko]

The Canton of Caldrithig (Ealdormere) purchased a number of small white soup 
tureens with lids and laddles a few years ago.  I really have no idea if the 
tureens are period but they do the trick of keeping the soup hot and all 
tables getting served pretty much at the same time.  

Marina

On 02/10/04 09:58 am, Michael Gunter wrote:
> Sorry I got onto this a bit late. I haven't had much chance to
> check email lately.
>
> I think the discussion on period feasts is pretty much done so
> I won't go into that. And there have been some wonderful
> soup recipes provided. I agree that bread bowls would be a
> bad idea for the onion soup. Even if they have been toasted
> there will be too much chance of leakage. Bread bowls are
> better used for thick stews or pastas or such.
>
> One thing I do wish to discuss is serving soup at feast. I tend
> to not serve soups simply because the logistics of serving them
> is such a bitch. If it's a sit-down feast then you have to worry
> about servers carrying around a huge vat of soup along very
> narrow aisles and serving it to the patrons. Even if it's the
> "cafeteria line" style where people line up at a table and get
> their own it has difficulties and usually much spillage.
>
> The best way I've seen soup served at a feast is with the servers
> carrying pitchers of the soup and either pouring it into bowls or
> using ladles. This is by far the safest and most convenient way.
> But only if you have access to several gallon or so sized pitchers
> and they don't get too hot.
>
> Just a thought about a rather simple thing that can be a big problem
> late in the feast.
>
> Yers,
>
> Gunthar
>
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