You’re given a basket of food, to make dinner for yourself and 5 other people, including the religious leader in your community. (If your community doesn’t have a religious leader, you can substitute the mayor or some other important person.) You get: 1/2 chicken, 1 cup lentils, 2 carrots, 2 turnips, 1 leek, 3 Strawberries, 1 bunch herbs (your choice,…
Category: Cuisine
Feast Ingredients
Getting Herb in Berkeley: http://www.herb-inc.com/ Squab (young pigeon) and Poussin (young or spring chicken) http://www.squab.com
Slightly Post Period Chocolate Drink
Juana Isabella posted this on West-cooks yahoogroup. ************* Slightly Post Period Chocolate Drink Sources I got the information below from page 36 and 37 of The Feudal Gourmet: A Brief Overview of Early Spanish Cuisine, edited by Eden Rain, published by the Madrone Culinary Guild. The source Eden used was from “Chocolate: or, An Indian Drinke.” London, 1652, by Capt.…
Medieval Cookware
Medieval cookware is an on-going but often neglected topic of interest for me. I’m utterly fascinated with the idea that the implements influence the food and cooking choices. My dream is to someday cook a meal using only period cookware and techniques. Ideas I want to research: I’ve seen references to cooking over a brazier. This would be like cooking…
Cinnamon tart – a good way to use up egg whites
http://www.loggiaserena.com/Resume/Documentation/MWAS2002Documentation.htm
Meta Feast Information
Good article, Cost analysis fo feasts http://www.ravensgard.org/hrafnsgard/feast.html Good article about period and adapted SCA feast service practice. http://www.latourdulac.com/Feast/service.html this is the wholesale place that sells game and the public…. http://www.polarica.com/public_html/retail/homepage.html
Bread Trenchers
Washing dishes is a sucky camp duty. It’s an icky job and it’s not terribly fun.. and there are about a hundred other things you’d rather be doing at event. After this last Estrella (2006) my camp suggested we start using paper plates. Outside of the SCA I hate paper plates, they’re wasteful. Inside of the SCA I hate paper…
Furmenty and venison
Almost universally all of the late 14th/early 15th century menus I looked at included venison with furmenty in the first course. I was determined to be able to serve that. It just seemed right for a feast where the theme was “Hunt and Harvest”. Very early in the year I contacted my parents to see if they could get a…
Fylettes in galytyne
From The Forme of Cury(1390)(http://www.ibiblio.org/pub/docs/books/gutenberg/etext05/8cury10.txt): FYLETTES IN GALYTYNE. C. XVII. Take Pork, and rost it tyl the blode be tryed out & þe broth [1]. take crustes of brede and bray hem in a morter, an drawe hem thurgh a cloth with þe broth, þenne take oynouns an leshe hem on brede an do to the broth. þanne take pork,…
Beaconsgate Boar Hunt A.S. XL (2005)
Boar hunt 2005 is the second feast I’ve ever cooked. I started out with very big plans. Life intervened. The feast still came off well.. but I ended up re-using a lot of recipes from my last feast. Theme: “Hunt and Harvest” First Course: Furmenty (v) with Venison Capon Fricassee Bourblier of fresh boar Tourte (cheese and herb tart)(v) Cabbage(v)…