[Sca-cooks] fish at feasts

aeduin aeduin at roadrunner.com
Mon Aug 25 07:56:30 PDT 2008

At 07:01 AM 8/25/2008, you wrote:

> > I've served pickled whiting, baked whiting and fried
> > whiting and been
> > pleasantly surprised when they disappeared.  I've also
> > served salmon, smoked
> > and poached, without problem,
>I have been told time and again that I just "can't" serve fish or 
>lamb at a SCA feast. That it will not be recieved well here in CAID. 
>I KNOW that it SHOULD be eaten, that it was extremely period, and 
>that lamb/mutton and various fish made up the major protein elements 
>of the period diet in many cultures, BUT, I am loathe to argue with 
>the powers that be. Especially at todays prices. Now if I can only 
>get them to eat goat!!
Oh, pfui.  We generally have one or two fish items every year at 
Darach's Black Oak Lodge.  We've served salmon, and mussels and Dame 
Selene did a truly tasty boulliabase one year for the Friday Evening 
Soup Kitchen.


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