[Sca-cooks] period finger/party foods

[Robin Carroll-Mann]

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