pennsicdance: English Revels (was: keeping tabs... and: Hosted Dance Party)

[Alexander B. Clark]

Thanks for the positive responses!

I'll be sending out a few private e-mails to see if the Hartshorn-dale 
dancers, BMDL cooks (with the short commute to their ovens) and Crook'd 
Cats (with their on-site oven) would be interested in all working together 
with me on a joint venture. As one of Keith Laumer's aliens once said, "The 
more the merriment! Devil take the hind parts!"

BTW About the mincemeat: yes it was my own recipe, but more of an 
adaptation or a mixture of several recipes rather than a reconstruction of 
one single recipe. I'm thinking of putting it on the menu for the revels, 
but with two reservations:

1. It's going to need a lighter crust than the one I used at Twelfth Night 
a few years back. Lots of suet in the filling, lots of butter in the crust, 
is a better combination in the winter than in the summer. Best might be a 
rather plain crust with just enough butter to prevent it from getting hard 
and tough.

2. Unless it will be served hot from the oven, the fat in the filling will 
have to be tested in advance to see that it isn't too grainy when cool.

Well, I can see that I've got an excuse to spend some time experimenting in 
the playground, oops I mean kitchen. :-)

Henry of Maldon/Alex Clark