[Sca-cooks] Luncheon Question

[Adele de Maisieres]

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

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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