[Sca-cooks] Lunch more info

[Johnna Holloway]

Oh... since the event has a feast you'll want to coordinate what you serve
with the feast cook. It isn't a good idea to duplicate the same dishes 
at lunch
and dinner. A number of English Tudor-Elizabethan cookbooks are online
at http://www.medievalcookery.com/etexts.html

You might start with those. One of the best books on the topic is out of 
stock/out of print.
But It's well worth interlibrary loaning-- that would be
Peter Brears' *All the King's Cooks. **The Tudor Kitchens of King Henry 
VIII at Hampton Place.
You might like the Tudor Cooks Blog at http://tudorcook.blogspot.com/
It's by the guys who cook at Hampton Court Palace.
This year it's all Tudor, all year.

Johnnae
*
tudorpot at gmail.com wrote:
> Thanks for all your responses. FYI- the event will have a feast later, 
> so I expect to have minimal access to the kitchen and plan to do 
> almost all prep at my home prior to the event. The lunch will be 
> served inside, so I don't have to deal with weather, bugs etc. snipped 
> The event is going to be Tudor themed. As I'm new to all of this, I 
> will have to do some reading to find out more about what this means in 
> terms of food. Links would be appreciated.
> I don't have any period herbs and spices- but do have an extensive 
> collection of modern herbs and spices. I can get to Toronto and 
> perhaps ask other members if they have certain herbs/spices if they 
> come up in the recipes I choose.
> Re the napkins etc- I will have to ask- good question. There are a few 
> places to get a snack near the site. My orders are to make enough for 
> 50- once that number of tokens are sold, lunch is sold out.  Some 
> people will bring their own lunches.
> Theodora