[Sca-cooks] RE: KASF feast

[Olwen the Odd]

I'm with Ro.  It took a lot of training to get our audience to eat sauces, 
let alone a lot of different venues into the period recipies and spicing.  
Over the years, we (the Bight Hills Cooks Guild) have managed to train folk, 
sometimes by compromise, sometimes with 'eat or starve' tactics.
Sauces were an intrigal part of period food.  If we want to re-create 
recipes, sauces should be included.  Some, more sophisticated or humorial 
folk, may argue, and rightly, that certain sauces were for certain humorial 
or aclesiastical rights (yup, I know I said all that wrong but you guys know 
what I really mean).
Anyway, good point Ro!
Olwen

>From: "Ro" <ladyro at comcast.net>
>
>I'm drooling over this, especially since there is little likelihood of my
>making this event.
>
>I would suggest 2 sauces per "meat" - you have the mustard, I would also
>offer a sweet sauce.  With the pork I would offer a cherry sauce (I think
>there is a period one.)  With the trout, perhaps a nice apricot or peach
>sauce, and Carmeline sauce in the last course.
>
>With sauces served on the side, this offers a greater variety to your
>guests.  And is someone is allergic to mustard, they won't feel deprived.
>
>Just my tuppence,
>
>Ro
>Bright Hills, Atlantia