[Sca-cooks] period finger/party foods

[Nancy Kiel]

I apologize for missing your previous post.  This sounds like an interesting book----could you expand on its instructions for serving these veggies?  I'm guessing there's no ranch dip, but is there flavoring (other than salt on radishes as mentioned)?

Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.



> Date: Tue, 20 Jan 2009 13:00:13 -0500
> From: rcarrollmann at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] period finger/party foods
> 
> On Tue, Jan 20, 2009 at 6:48 AM, Nancy Kiel <nancy_kiel at hotmail.com> wrote:
> 
> > Vegetables are a challenge, since today we usually serve them raw and in
> > period they were cooked.
> 
> They were not always cooked in period.  I've mentioned before that the
> "Arte de Cortar" (Spanish carving manual, 1432) has instructions for
> cutting carrots and parsnips to be served raw.  Carrot sticks are
> period for noble (even royal) feasts.  Small, tender turnips.  Slices
> of radish sprinked with salt to mitigate their cold, moist humor.
> 
> I'll leave aside the matter of salads, since we're discussing finger foods.
> 
> -- 
> Brighid ni Chiarain
> My NEW email is rcarrollmann at gmail.com
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