[Sca-cooks] Ratio

[Phlip]

Ene bichizh ogsen baina shuu...

> When designing a feast.
>
> How much meat per person should be allocated (in the case of a beef
roast).

Depends how many courses, and how many meayts will be served.

> Potatoes?

None. They're out of period.

> Deli-Meats and Cheese? (different 'meal')

Around here, those usually get served as part of a day board, with lots of
other stuff like breads, fruits, vegetables, sauces, eggs (hardboiled or
pickled), pickles, and maybe something like Pyes of Paris, or perhaps a soup
or two.





Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....