[Sca-cooks] Beverage Service at Feasts

[Daniel Myers]

On Jun 29, 2007, at 9:03 AM, Michelle LR wrote:

> Has anyone come up with a good way to handle beverages so that the  
> people
> are served, but not harassed and not neglected?


Several events back I bought a few cases of empty wine bottles.  I  
have the people in charge of beverages fill them and leave them on  
the table.  When they're empty they get swapped out for full ones and  
refilled.  The populous seems to like this approach, and it's cheaper  
and nicer looking than plastic pitchers.

- Doc


-=-=-=-
422. Take beeff, and caste hem in a faire pot with goode freysshe  
broth, an let boyle onys, and caste hem in a faire pot with goode  
freysshe broth, an wyth mery-bonys, and let it boyle: thanne grate  
fayre brede and caste ther-to, an caste ther-to Safron an salt. or  
ellys take gode grwel y-mad of freys flesshe, y-draw thorw a  
straynour, and caste ther-to. An whan thou seruyst yt inne, knocke  
owt the marw of the bonys, and serue it forth.  [The Boke of Swyllyng]
-=-=-=-