Monday, September 26, 2011
Last week we hosted a Medieval Dinner and Program in Sweet Remembrances. The tables were set with trenchers, hollowed out slices of bread that served as plates for several courses of the feast.In earlier days, it was acceptable to use the tablecloth to wipe your fingers. However, as cultures progressed, napkins were used, typically draped over the left shoulder. As fashions developed, the napkin would be wrapped around your neck and the expression 'to make ends meet' developed. Silverware was limited. We provided a knife, although attendees at a Medieval feast would have provided their own dagger to spear the meat that was served. Forks were not considered appropriate to use and spoons would have been made of wood and later tin or silver. There would be a communal plate to serve the various courses. Our feast began with Dilled Veal Balls and a bowl of Cabbage Chowder. Saffron was a popular seasoning because of the flavor and gorgeous color it would impart on the food.