[Sca-cooks] Luncheon Question
Adele de Maisieres
ladyadele at paradise.net.nz
Thu May 4 13:03:23 PDT 2006
Martha Oser wrote:
> Greetings all!
> I've been toying with the idea of trying to provide a more period
> selection of foods for lunch taverns. Too often, the only the usual
> is provided - hot dog or bratwurst, cheese, soup, hard-boiled egg and
> so on - and I'd like to try offering things a little less obviously
> modern and more historic.
Actually, barring a sausage _in a bun_, those are all perfectly good
period foods.
>
> I know that many of you have done dayboards in a period style, but
> have actual lunch taverns ever been offered? What dishes worked and
> what didn't?
> The other issue I see is providing food for kids, who so often are
> "picky eaters." I'm sure that in period, children ate what was set
> before them - or do we have documentation that children's fare was
> different from that of the adults?
I suggest:
- The things you're already serving.
- Cold roast chicken or other cold roast meat with whatever sauce your
group likes (ie, green sauce, pepper sauce, cameline sauce, etc.)
- Bread
- Jumbals or other biscuits
- Meat pies or herb tarts or cheese tarts.
- Meatballs.
- Fresh fruit
- Dried fruit and nuts.
- Salad.
- Pickles
Making specific food for children is not a period practice AFAIK, and to
my way of thinking, a bad one. I managed to survive childhood without
anyone fixing special meals for me, after all. If you are offering a
reasonable variety of foods, then you have fulfilled your obligations--
don't worry about it.
--
Adele de Maisieres
-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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