Blog

Yellow Cote (late 14th - early 15th Century)

Last night I ironed the yellow linen and cut out the lining. I noticed that a lot of the details of the fitting got lost when I added the seam allowance. To fix this I laid the yellow lining on top of the pattern pieces and traced the fitting marks onto the lining with purple chalk. The yellow was just…

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Yellow Cote (late 14th - early 15th Century)

Not much done at this point. I cleaned up the pattern pieces. I used a T pin (head of the pin is about 1/2 inch (1 cm) long) to mark the seam allowance on the dress. I then trimmed all the excess off of the pattern. Place the T-pin so the body of the pin is parallel with the seam…

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Yellow Cote (late 14th - early 15th Century)

Edith fit me for the dress using Robin Netherton’s methods (super secret, she made us promise not to publish them). Yes, it’s only been a year and a half… but in that time we’ve fit lots of other people for the dress. So we weren’t too rusty on the methods. We used some aweful chunky linen with thin black stripes…

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Feasts

Mists Bardic Feast September 11, A. S. XXXIX (2004)

Mists Bardic Feast September 11, A. S. XXXIX Bard of the Mists: Lady Elsa Saxenkammer Head Cuisinière: Lady Sylvie la chardonnière Autocrat: Lady Edith de Laufare First service from the sideboard (12:30-ish) Pique the appetite. Tasty things that make you hungry. Sausages served cold Savoury Melted Cheese Fresh sliced apples, pears, carrots, cucumbers, celery Bread First Round of Bardic Competition…

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Recipes

Tourte

Tourte To make a tart (Tourte) Goodman, p. 183. To make a tart, take four handfulls of beets, two handfulls of parsley, a handful of chervil, a sprig of fennel and two handfuls of spinach, and pick them over and wash them in cold water, then cut them up very small; then bray with two sorts of cheese, to wit…

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Recipes

Winter Squash Soup Fringed with Saffron

Winter Squash Soup Fringed with Saffron GOURDS. Menagier de Paris (under soups) Let the rind be peeled, for that is best: and always if you want the insides, let the seeds be removed, though it is said that the rind is worth more, then cut up the rind in pieces, then parboil, then chop lengthways, then put to cook in…

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Recipes

Sallet

SALLET SALAT. XX.III. XVI. Cury, 1390 Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye [3], laue and waische hem clene, pike hem, pluk hem small wiþ þyn [4] honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth. [1] Porrectes. Fr. _Porrette_.…

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Recipes

Decorated Rice

Decorated Rice Decorated Rice Goodman of Paris RICE for a meat day. Pick it over and wash in two or three changes of hot water, and put to dry on the fire, then add boiling cow’s milk, and grind up saffron to colour it yellow: soak with your milk, then add in grease from beef stock. Goodman of Paris RICE,…

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Recipes

Black Pepper Sauce

Black Pepper Sauce Forme of Cury, c. 1390 Take brede and fry it in grece. Draw it up with broth and vynegar. Take thereto powdor of peper and salt and sette it on the fyre. Boile it and mess it forth. 208. Black Pepper [Sauce]. Taillevent, p. 67. Crush ginger, burnt bread and pepper, steep in vinegar and verjuice, and…

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Recipes

Lemon and Lime Peels

Lemon and Lime Peels To Make Candied Orange Peel, Goodman, p. 202. To make candied orange peel, divide the peel of one orange into five quarters and scrape with a knife to remove the white part inside, then put them to soak in good sweet water for nine days, and change the water every day; then cook them in good…

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