BC-Delftwood-art - 2/5/99 A small feast cooked for the Baronial Championship Tournament for the Barony of Delftwood, Aethelmearc on September 6, 1997 by Lady Caitlen Ruadh. NOTE: See also the files: feasts-msg, feast-menus-msg, headcooks-msg, p-menus-msg, Run-a-Feast-art, feast-decor-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: Thu, 9 Oct 1997 10:10:45 -0400 (EDT) From: rebecca tants Subject: Re: SC - Re: sca-cooks V1 #335 > >(And for those who heard me talking about this feast and my plans to go > >shopping mid-day and then cook dinner, it worked really well. It was one of > >the positives of a small feast, as I wasn't juggling oven space and such. > >It may sound crazy, but dinner was on time and perfectly cooked!) > > So, what did you serve, and can we get recipes? OK: Warning - this message will be LONG!!!!! I've included RUADH'S COMMENTS throughout with things that did and didn't work on this. Most recipes were taken from the on-line Miscellany, one from someone elses page (I think it was Terry's but I'm blanking now) and the rest out of my copy of Pleyn Delit. Everything was served family style. I did 95% of the cooking myself, as I planned the recipes not just to cook in the time allowed but to let me do one thing at a time AND make court. Heck, I even got to sit down and eat with my friends (although I didn't get much of the chicken - - guess I'll just have to make it again). This was a fighter event (Baronial Champions) and had the following goals: No one goes away hungry (I always have that one) Food must be period, in season, from basically one geographic area Food must be ACCESSIBLE - nothing scary I was trying to make the point that you can do the second item above and still accomplish the first and third. I did it. There are a couple of places where I either took a short cut (purchased almond milk, canned pears) or went slightly non period (the side board soup), but there were other area's where I bucked convention and did things right (no cheddar, honey and butter were put out SEPERATELY) to make the point. Everyone attending called it a success - I learned a few things and feel good about the job I did. 7 Deadlies in February will be for many more people and an even better job! Ruadh - -------------------------------------------------------------------------- Day Board: Bread Cheese Apples Grapes Hard-Boiled Eggs Butter Honey Soup - Grewel Enforced (Beef Barley) First Course: Chykens in Hocchee (Roast Chicken with Grape Stuffing) Ryse of Flessh (Rice in Broth and Almond Milk) Funges (Mushrooms) Wardonys in Syrup (Pears in Wine Sauce) Second Course: Roast Pork with Cameline (Cinnamon Sauce) Makerouns (Macaroni and Cheese) Salat (Oil and Vinegar Dressing) Cheesecake with Fresh Fruit - -------------------------------------------------------------------------- Recipes: Grewel enforsed From _An Ordinance of Pottage_ by Constance B. Hieatt, Prospect Books, 1988 (This is from a 15th century English manuscript: Yale Beinecke MS 163) Take merybonys & fresch beef; make good gruell therof, than draw hem throrow a streyner. Take fayre porke, tendur sodyn; peke out the bonys & the senowys & do awey the skyn. Grynd hit smal yn a morter. Temper hit up with the same gruell that ys drawyn; make hit smothe. Let hit stond resonabely by the flesshe. Sesyn hit up with salt & saferyn, than sette hym by the fyre. Lete hym boyle a lytyll, and serve hym forthe. Hieatt's redaction and comments are: "Gruel" usually meant oatmeal, but it was sometimes made with barley, an alternative which produces a pleasing variant of modern barley broths. In my adapted version, overleaf, I have included herbs as an optional addition, since some other recipes suggest adding them. Meat and Barley Soup 1 c. barley 1/2 lb. beef shin, 'cracked' by the butcher 2 c. cut-up cooked pork generous pinch of saffron 1/2 tsp. salt optional additions: 1 onion 2-3 TBS minced parsley 1/2 tsp. sage Put the barley in a pan with the beef shin, onion (if used), saffron and salt, cover with 6 cups of water and boil until the barley is very soft (about an hour). Drain the barley, reserving the broth and the bone. Cut any usable meat from the beef bone into pieces and put it into a processor with the barley, pork chunks, and parsley and sage (if used). Add a little of the broth and process into a fairly smooth, thick "porridge". Stir this back into the rest of the broth. If necessary to achieve the right c consistency, add a little more water. Check seasoning and serve hot. RUADH'S COMMENTS: I didn't put this through a food processor mostly out of a desire to have them actually EAT it - this was a fighting event and I was trying very hard to make food that was both period AND accessible. Since I already wasn't convinced about the barley, I thought I'd just leave this alone. The rest of the dayboard doesn't require recipes, but I will note that the fruits were seasonal (apples, etc all grown locally) and there wasn't a speck of cheddar on the cheese tray. - ----------------------------------------------------------------------------- Chykens in Hocchee Curye on Inglysch p. 105 (Forme of Cury no. 36) Take chykens and scald hem. Take persel and sawge, with o+ er erbes; take garlec & grapes, and stoppe the chikenus ful, and see+hem in gode broth, so + at + ey may esely be boyled + erinne. Messe hem & cast + erto powdour dowce. 3 1/2 lb chicken 4 T parsley 1 1/2 t sage 1 t marjoram 1 3/4 t thyme 3/4 oz = ~10 cloves garlic 1/2 lb red grapes 2 10.5 oz cans conc. chicken broth + 2 cans water powder douce: 1 t sugar, 1/4 t mace, 1/4 t cinnamon Note that all herbs are fresh. Clean the chicken, chop parsley and sage fine then mix with herbs in a bowl. Herbs are fresh, measured chopped and packed down. Take leaves off the fresh marjoram and thyme and throw out the stems, remove as much stem from parsley as practical. Add garlic cloves whole, if very large halve. Add grapes, and thoroughly but gently mix with the herbs. Stuff the chicken with the herbs, garlic and grapes. Close the bird with a few toothpicks. Place chicken in pot with broth and cook on stove top over moderate heat 1/2 hour, turn over, another 1/4 hour (in covered pot). Serve on platter with powder douce sprinkled over. RUADH'S COMMENTS: this one is one of the many taken from the Miscellany and my favorite of all the recipes I made that day. YUM YUM YUM. Be careful not to overcook it though, as it will fall apart. - -------------------------------------------------------------------------- Ryse of Flessh Forme of Cury.p: 11 Take ruse and waisshe hem clene, and do hem in an erthen pot with gode broth and lat hem seep wwel. Aftirward take almaund milk and do thereto, and colour it with safroun & salt &messe forth. Edited by Mark S. Harris BC-Delftwood-art Page 7 of 7