ACG-Feast-art - 1/7/99 The menu and some recipes from Heralds and Scribes Collegium in Abhain Ciach Ghlas. NOTE: See also these files: feasts-msg, feast-menus-msg, feast-serving-msg, feast-ideas-msg, fst-disasters-msg, feast-decor-msg, headcooks-msg. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ Date: Tue, 10 Nov 1998 17:44:44 EST From: LrdRas at aol.com Subject: SC - ACG Heralds and Scribes Collegium-recipes The following feast was presented at the Heralds and Scribes Collegium in Abhain Ciach Ghlas this past weekend by Apprentice THL Thorstein. As this was his first solo period feast, I am rather pround of him. :-) Menu First Course Cider and Grape juice -dry site substitution for sweet wine Fresh Seasonal Fruit (pomegranits, grapes, sekel pairs) -none Second Course Baked Fish with Herbs- Liber de Coquina Third Course Winter Squash Soup- Le Viandier of Tailevent Bread & Butter - none Forth Course Split Roasted Hare - Le Viandier of Tailevent Peacock Sauce - Liber de Coquina Entrements Cheese Cake - Libro de Arte Coquinaria Desserte Apple Fritters - Two fifteenth Century Cookery Books (Harleian MS279) Issue de Table Figs with Rose Petals - Liber de Coquina Boute Hors Cardemon & Anise Seeds - (to sweeten breath and aid in digestion) no recipe Those are the primary sources sited by my secondary sources which were: Pleyn Delit - Hieatt and Butler The Medieval Kitchen - Redon, Sabban, Serventi The Original Mediterranean Cuisine - Santich Squash 40 lb squash 5 qt beef stock 2 qt milk 1 1/2 c butter salt Cut squash into 1 in chunks, boil in salt water appr. 10 min, don't overcook should still be firm. Drain, puree return to saucepan with other ingredients. Boil. Salt to taste Fish saffron, nutmeg, salt, pepper, lemon juice, mint, majoram, PARSELY, almonds, currents Lay peices in a well-oiled dish. Spice. Broil 10 min until half done, add herbs, currents and almonds. Broil another 5 min. Rabbits Rabbits pork fat back onions (one per hare) wine (1/2 c per hare) 1/4 c. (lemon juice + water per hare) wine vinegar salt Heat oven to 425. Remove membraes and tendons. Use needle to lard hare. Place on rack in pan bake 30 min basting occationaly. After 15 min. add thinly sliced onions to roasting pan, add wine etc. 5 min before meat is done. Reduce drippings and pour over meat. Use a meat thermometer in the back of a hind leg; the rabbit is done when the meat has reached a temperature of 190ºF. Pecock sauce 3/4 c. ground almonds 12 peacock (chicken) livers 12 slices of stale bread (baguette) 3/4 c. wine vinegar 4 1/2 qt. chicken stock 1/4 c. honey 1/4 c. cinnamon 2 tbs. gr. ginger 1 tbl saffron salt Toast gr. almonds. Fry liver gently. Toast bread and sprinkle it with vinegar. Combine all ingredients in processor and grind until very smooth. Pour through sive into saucepan. Boil. Simmer for few minutes. Serve hot Cheesecake Pastry dough (1c. flour, 2oz butter,1egg yolk, water per pie crust) 8lb ricotta cheese 16 eggs 1/2 c. butter 1/2 c. soft bread crumbs 1 1/2 c. sugar 1/2 c. gr. ginger 4 tbs. cinnamon 1 c. currents prepare crusts - let rest blend cheese, eggs, butter, bread crumbs, sugar & spices in a processor until smooth. Fold in currents. Preheat oven to 350. Spoon in filling, smooth out with top of spoon. Bake 40 min, until the top is firm and starting to brown. Cool before serving Apple Fritters 10 pkg yeast 3 qt. beer 10 c. flour 10 eggs 35 apples salt oil for frying Warm beer to 125ºF. Add some beer to yeast to activate it. Add flour, eggs, salt and beer. Beet mixture. Let sit for 1 hr. until doubled. Peel, core, and wedge apples. Coat apples with batter. Fry in oil. Drain off oil sprinkle with sugar and serve. I'm sorry you'll have to reduce (or multiply) them to suit the number of people you are serving yourself. Most of the previous recipies will serve about 100 people. al-Sayyid A'aql ibn Ras al-Zib, Guildmaster The Guild of St. Martha Edited by Mark S. Harris ACG-Feast-art Page 3 of 3