[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!!
>YIS
>Lothar
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.
aeduin
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