[Sca-cooks] OOP Easter dinner

[Stefan li Rous]

Johnnae related part of her trip to England:

<<< THL Guillane, Countess Alys, and I ate at Hampton Court
Palace on Easter Sunday. Not very fancy I'm afraid.>>>

Sounds pretty impressive to me. Was this something open to the public  
or something you managed to arrange through your trip there or  
through other foodie types at Hampton court?

<<< Easter Monday Guillane and I skipped Windsor Castle and went
off to have breakfast in London. She had Eggs Benedict with smoked  
salmon
and I had kippers. >>>

I've heard of "kippers" before but never had them. These are  
apparently mildly smoked fish, according to Brian Fagan in "Fish on  
Friday". He says the term "kippering" originates in the 11th Century  
but that the process as now done originates from the 19th century  
when faster transport allowed less strong smoking process to be used.

So how were these garnished/served? Was this considered an entire  
breakfast or were they served with something else such as a pastry or  
cereal?

Welcome back. I was wondering why this list was slow... :-)  I'd love  
to hear more about your trip, but can wait until you've rested some.

Thanks,
   Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****