[Sca-cooks] Simple plates was Size of Trenchers

Bronwynmgn at aol.com Bronwynmgn at aol.com
Sun Jul 5 08:45:04 PDT 2009

In a message dated 7/5/2009 11:28:05 AM Eastern Daylight Time, 
dephelps at embarqmail.com writes:

<<Perhaps an alternative solution to the original question might be in how 
meals were served in inns of the period or at sea in period and later.   At 
sea common meals were, if the evidence from the Mary Rose is examined, 
served on billets of wood with a shallow hollow carved into them.  These 
might or might not have been turned and thus dish shaped round.  Such could 
be done relatively cheaply out of pine boards as rectangle "plates", 
and sealed.  They would of course require collection and washing up.  >>
But is there a method of cleaning these that would satisfy the food safety 
inspectors (who do inspect the food shops at Pennsic) and not destroy the 
billet after a few washings?  In my experience, wooden feast gear does not get 
along well with dishwashers, and I suspect that a food safety inspector 
wouldn't be too keen on hand-washng them.  So renewing them would be a 
significant expense in time and money.
A friend of mine has been known to use non-pocket pita bread as a 
"trencher".  Perhaps an option would be to offer the pita alone, or pita with a paper 
plate under it for those who are more concerned about dropping their food 
or getting their hands dirty.
Also, using trenchers or billets limits you to either solid or pretty darn 
thick foods.  Soups or stews would need a bowl of some sort.
Brangwayna Morgan
Shire of Silver Rylle, East Kingdom
Lancaster, PA
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