[Sca-cooks] fish at feasts

Huette von Ahrens ahrenshav at yahoo.com
Mon Aug 25 12:56:48 PDT 2008

I have served salmon at several of my banquets here in Angels and it always has been received very well.  I have had several people tell me that they usually hate fish, but they loved how I made it.  I.e. Poached in beer with parsley, rosemary and thyme.  For those of you who want the recipe, check the Florilegium, as I have already posted it here two or three times.


--- On Mon, 8/25/08, Lawrence Bayne <shonsu_78 at yahoo.com> wrote:

> From: Lawrence Bayne <shonsu_78 at yahoo.com>
> Subject: Re: [Sca-cooks] fish at feasts
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Monday, August 25, 2008, 7:01 AM
> > 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!!
> Lothar
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