Perf-P-Feast-msg - 12/22/14
Reviews, comments and the handout for the Perfectly Period Feast cooked by Mistress Crystal of the Westermark at a West Kingdom Collegium in April 2008. The food was excellent but even more impressive was the medieval atmosphere projected, from the serving staff to the medieval table customs and medieval tables and benches. An excellent example of a medieval feast "done right".
Updated with more material on 12/22/14.
NOTE: See also the files: Just-a-Feast-art, Kentwell-Hall-art, Good-Fd-Feast-art, French-Tbl-Srv-art, Handwashing-art, Medievl-Feasts-art, p-feasts-msg, p-menus-msg, Servng-Roylty-art.
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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.
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Stefan at florilegium.org
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Date: Sun, 27 Apr 2008 13:49:17 -0700
From: David Friedman <ddfr at daviddfriedman.com>
Subject: [Sca-cooks] A very impressive feast
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Yesterday Elizabeth and I attended a West Kingdom Collegium which
ended with a small feast--about 44 guests. The food, so far as I
could tell, was all from 14th-15th c. English cookbooks, and
competently done, which was nice.
But what was really impressive was the organization of the feast. The
people responsible had done a lot of research on serving, behavior
expected of guests, and the like. They trained their
servers--including all categories from feast marshall down I think it
came to about fifteen or twenty people--in advance, and they provided
a handout and a verbal explanation to the guests in advance. They had
built suitable benches for the guests, provided period spoons, used
period knives (used by the servers, not the guests), had all servers
in garb of the proper period, and managed a good many other things
right.
For details see:
http://www.caldarium.org/collegium/?q=node/3">http://www.caldarium.org/collegium/?q=node/3
Has anyone else done this sort of thing at this level before?
--
David/Cariadoc
http://www.daviddfriedman.com">www.daviddfriedman.com
Date: Sun, 27 Apr 2008 19:18:31 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: Re: [Sca-cooks] A very impressive feast
To: sca-cooks at ansteorra.org
Daniel Myers <edoard at medievalcookery.com> wrote:
> On Apr 27, 2008, at 4:49 PM, David Friedman wrote:
>> Yesterday Elizabeth and I attended a West Kingdom Collegium which
>> ended with a small feast--about 44 guests. The food, so far as I
>> could tell, was all from 14th-15th c. English cookbooks, and
>> competently done, which was nice.
> [...]
>> For details see:
>> http://www.caldarium.org/collegium/?q=node/3
>>
>> Has anyone else done this sort of thing at this level before?
>
> I haven't seen this sort of thing before, but you've now pretty much
> guaranteed something like this will be happening in our region.
> Thank you very, very much for posting this! I think you've just
> restored my faith in the SCA.
>
> - Doc
The feast was quite amazing (except for the unavoidable fluorescent
lights). Because this was presented as a class, they could serve
alcohol to the adult diners and special food to the high table. The
hand out was 8 pages, including URLs to pictures and sources, and a
nice bibliography.
We were all seated in order of *medieval* precedence, *not* SCA
precedence. There was a Marshall of the Hall, a Yeoman of the Ewery
(hand washing and table linens), a Panter (bread, salt, & knives), a
Butler (spices, wine, ale, & spoons). And each table of six - all
seated only on one side facing into the U - had its own server and
carver.
The tables were arranged in a "horseshoe"/U with the High Table at
the "bottom" of the U. The details of the seating arrangement is on
the web site. They provided historical reproduction benches with
cushions, table linens, salt dishes, trenchers, cups, spoons, and
napkins. We didn't need to bring any feast gear! Historically at such
a feast there were 2 cups/glasses per person, however the presenters
didn't have enough. If I'd known, I'd have brought my own historical
reproduction beaker. But I understand why things were the way they
were: the presenters wanted to avoid inappropriate personal feastware.
Our hosts were kind enough to have made one of the stuffed chickens
without pork for the two of us they knew about - and who ended up
completely by chance at the same table. This was fortuitous when His
Grace and his lady decided to attend, so he could also partake as
well.
It was so inspiring, I spent most of the meal in persona (which i can
do, but rarely feel inspired to). I'm fairly strongly left handed, so
i generally eat with my left hand. But part way through the meal i
realized i was eating only with my right, except to tear the bread,
as was appropriate for my persona. Because of this I didn't taste the
wine or the ale, which i think was brewed for the event. I contented
myself with water and Clarea d'Agua. I exchanged interesting
conversation about humors and such with the other diner who was
forgoing pork, a woman in what she said was the current Burgundian
fashion. And the King and Queen were kind enough to send some of
their special food to some of the other guests, so i got to have some
of the Crusted Lamb Roast, which was excellent.
Afterwards Crystal said she'd chosen the recipes to show off the
carvers' skills and she thought some tasted a bit dull. On the one
hand, this was true. But on the other, wow! It was such a different
experience from our usual family-style feasts. It was almost like
stepping into a painting.
And the team made many of the items themselves: they cast the pewter
spoons, made all the serving ceramics, built the benches, sewed the
napkins and towels and cushions and the wonderful garb, etc. Of
course some was purchased: the table linens came from
HistoricalReproductions, the knives were also purchased, and most of
the drinking vessels were loaned by team members.
Besides all the work to make so make items, the various servers,
carvers, etc. had to take several classes over the preceding year to
prepare. You might want to correspond with Crystal, once she has
recovered.
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Mon, 28 Apr 2008 06:38:29 -0400
From: "Elaine Koogler" <kiridono at gmail.com>
Subject: Re: [Sca-cooks] A very impressive feast
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
We did have a couple who are very involved in doing things totally in a period fashion organized the service for our last major event feast (last June) along 15th century lines. They used pages as their servers and, while their own sons were in 15th century garb, the others weren't. Also, unfortunately, it got a little spoiled when one parent (known for unreasonable temper tantrums) got very upset when she claimed that the couple in question were ordering her son around! The rest of us kind of looked at the situation and were aghast at her reaction. If she didn't want her son being told what to do, why did she volunteer him?? Sigh.
But it was very impressive, or at least what I saw was. As usual, I was helping in the kitchen!
Kiri
From: Carole Smith <cnewsonsmith at yahoo.com>
Date: April 29, 2008 10:22:34 PM CDT
To: stefanlirous at austin.rr.com
Subject: another writeup regarding the 1480's feast last weekend
Stefan,
Crystal said you'd like to add my write-up to the Florilegium. Here you go!
Ask questions if need be.
Cordelia Toser
It was great fun to participate as a server in the Perfectly Period Feast yesterday. I'd never cross dressed before, and was pretty pleased with the way things fit, but I want to re-do the front fastening on the doublet. Too bad the weather was so warm in Sacramento, because my joined hosen were wool. Fortunately my doublet was linen, so I was less uncomfortable than some in the warm hall.
I am still staggered at the amount of research that went into making the PPF happen. SCA folk are always good at working hard for an event, and the visuals were well done. The curtain between the feast hall and the diners, the cloth of honor behind the head table, the amazing benches which had been made for the occasion, the loaned reproduction drinking glasses, the matching (again loaned) tablecloths all added a huge amount to the "right" look.
All the worker bees dressed well, and many dinner guests went to the effort of wearing suitable clothing for 1480.
The food was yummy, and beautifully prepared. As a server, I nearly ran my little legs off, as I quickly found that there was more required of me than just bringing in full dishes and returning empty one to the cooks. Duke Cariadoc and Elizabeth were at "my" end of the high table, and I was sent multiple times to the kitchen to find out about ingredients that he (in persona as always) could not eat. Fortunately (for me at least) there was a separate butler's table close by with pitchers of beverages for the high table.
As we all settled into the feast/class, at most tables we as servers and carvers began bantering with those we were serving. At one point during the feast I mentioned to the Queen that I'd learned the beautiful napkins they wore (over their right shoulders) had been decorated by Mistress Diane de Winchester and She might wish to speak to her about it. After the feast I learned that Mistress D had been sent cheese from the high table. Coincidence? I think not.
One silliness I participated in to was when I was sent to inquire whether 3 ladies at another table were properly watering their wine. They were clearly having a great time and were laughing a lot.
I'm a little sore today, mostly in the upper legs from all the bowing and kneeling. My body has reminded me that it's high time I got back to the gym and started back at getting myself in shape.
Carl (aka Cordelia)
From: Carolyn Eaton <cj at goldenstag.net>
Date: April 30, 2008 1:55:45 AM CDT
To: stefanlirous at austin.rr.com
Subject: Review of the Perfectly Period Feast
Master Stefan,
Mistress Crystal of the Westermark asked me to send my review of her Perfectly Period Feast for the Florilegium site.
--Aldith
-----------------------------------------------------------------------------
Review of the Perfectly Period Feast of 26 April 2008, at Collegium Occidentalis:
by Aldith Angharad St. George (originally posted on Live Journal)
The "Perfectly Period Feast" was the centerpiece of Collegium, and was so wonderfully done, that I have to lead off with that.
First, the fact that the preparations for it took months really showed - the overall production was coherent, and you really got the sense of what an upper-class feast c. 1480 would have been like. While we all would have benefited from a hall with air circulation in it, that and assorted other (little) problems were pretty easy to edit out.
For us, as ersatz nobles, the culture shock was palpable. This was not the feast to go to to schmooze & overeat. The ceremony was at least as important as the food, so both the servant staff and the feasters are constrained by those rules. For example, the carver at your table would serve you very small portions on your small bread trencher, and you would eat the carefully cut up small food bits with your spoon. If you wanted more, you had to ask for it. Similarly, if you wanted a drink, you had to ask for that, and each time the server brought drink, they took the glass away when you were done.
It was also interesting that much of the serving protocol was about cleanliness. It was almost like a Hygiene Ballet, if there is such a thing. The overall result was that you got fed, but in a rigidly civilized manner.
The food itself was VERY! good - the fish, the roast chicken stuffed with whole grapes and the plum goo were standout. The parsnips were even good. The wine and the "flavored water" were good, too.
That's not to say there wasn't plenty of goofing going on - in this group, who could help it? But it kind of had to be snuck in, so as not to disrupt the proceedings. Our carver, Brian, should have gotten some kind of award for maintaining a professional demeanor while carving the parsnip-that-looked-like-a-thingie into small, bite-sized bits for us.
I was seriously impressed by the number & quality of the hand-hemmed napkins. It makes my sewing hand twitch when I think of it. I was happy that the nine breadcloths (portpains) I made as my contribution to the feast worked. I had been given an copy of an illustration from The Book of Kervynge to work from, but you just don't know how it's going to go until you actually do it. I must say [Wulfric of Creigull] and I had a lot of fun working out how to fold the trenchers into the portpains.
There's more, of course - it will be interesting to see what the other "reviews" on LJ will say.
From: "Johanna Ludwiga" <johannaludwiga at earthlink.net>
Date: April 30, 2008 7:02:41 PM CDT
To: <stefanlirous at austin.rr.com>
Subject: PPF Review
Crystal of the Westermark asked me to pass along my review of the Perfectly
Period Feast that was from this past weekend. I am including it below.
Johanna Ludwiger von Hertesbergk
mka Jen Good
It was mighty warm at the Collegium site, which otherwise was very nice.
Once the sun went down the hall cooled appreciably, but we were all still
baking off the extra heat. The lessons about sitting and serving before the
feast were really neat. I felt badly that no one stuck around for the
Q&A session afterwards, but we were just too darn hot.
I think we struggled most with not being allowed to rise if the Crown had
not. The tiny 'stand-up' breaks that Her Majesty gave us were much
appreciated. Being stuck in our seats was a bit boring until we learned how
to make our own entertainment.
It also took us a while to work up to asking the server for drinks, though
once we broke though our modern mentality on that one, we did much better. I
know that I should have drunk up quite a bit before we were seated. Michael
was an excellent server; he was very attentive to our needs and quite
willing to help us with our sending drinks to others entertainment. Our
first volley was a glass of "wine, slightly watered!" to Genevieve. That
exchange devolved quickly from there and was capped by the infamous cheese
snubbing, all in good fun.
Brian, of course, was an excellent carver. I expect that a really good
carver in period could get up to Benihana-like skills.
The benches were not bad generally, though we were warned about them. I
think a flatter, more cubical cushion would have been better (more like a
sofa cushion with the built-up sides than a throw pillow). I had more
trouble trying not sit on my veil than with the benches or cushions.
Unfortunately, we didn't have both cotter pins on the back rest and the
leather throng did not hold it on, so we couldn't lean back the whole time.
Between that and wearing the hennin my upper back is a bit sore today.
The food at the feast was the same as we had at Mists Bardic. The fish was
quite tasty and the grape stuffing was another favorite. I don't remember
the feast being so meat heavy and vegetable light before. I still love the
plum goo. Mmm... plum goo.
======================================================
The Following is the handout for this feast -
======================================================
Thank you for taking this class with us. If you have any questions feel free to ask your carver or server. If they cannot answer, please save your questions for the short Q&A session at the end of the class.
We're trying to serve a feast as it might have been served in a small-but-noble English household in England about 1480. Our house has some Spanish influences, both in cooking and tableware. Most of the structure of this feast is taken from The inthronization feast of George Neville, Archbishop of York, in the 6th year of Edward IV.[1] Many of the details are from the various documents edited by Dr Fredrick Furnivall. [2]
You might be reading this class handout as you wait outside the hall. "When you come to a lord's gate, The porter you shall find there-at; [ask] him [where] you shall your weapon stow. And ask him leave, in to go" [3] Once inside the hall, the author reminds you to remove your hood and gloves.
In the late 15th century you would have taken the time to go to the bathroom and scrub before meals. "…sit not down until you have washed, but let your nails be pared before, that no dirt or yuck in them leave, …and (also) before make water, and if need requires" Due to the seating arrangements for this class, this is still excellent advice.
The musicians will call you to dinner, "...directs them in all festival days to their stations, to blowings and pipings, to such offices as must be warned to prepare for the king and his household at meals and suppers," [4]
As you enter the hall
As you come to the door you will be met by servers to assist you in the ritual washing before dinner. The water is lightly rosemary scented.
There are several stations around the hall, they are manned by:
· The Marshall is in charge of the hall. He maintains order, and assigns people to serve the head table.
· The Yeoman of the Ewery oversees hand washing, and is responsible for the various linens used in the hall.
· The Panter is responsible for bread, salt and knives. The Panter "must have 3 knives keen in pantry, I say you, evermore: one knife the loaves to chop, another them for to pare, the 3 sharp and keen to smooth the trenchers and square," [5]
· The Butler is responsible for spices, wine, ale, and spoons. He has two stations, one ordinary station at the side of the hall, and the King's station near the high table. Consistent with many paintings, the Countess of Linconshire was advised to "lay not the vessels designated for ale and wine upon the table, but before you, But be they laid under the table." [6]
The tables are covered with white cloths "If it be white, though crumpled, it may avail to serve the table; If it be dirty, and crumpled, let it be made fine by the laundress." [7] The under-cloths should be pleated "with double cloths drawn, couched, and spread unto the degree, as belongs thereto in feasts" [8]
The High Table is marked by the Cloth of Honor, also called the Cloth of Estate, a banner of ornate cloth set behind and above the person of highest rank. "First the Usher must see that the Hall be trimmed in every point, and that the Cloth of estate be hanged in the Hall, and that four Cushions of estate be set in order upon the Bench, being of fine Silk, or cloth of Gold," [9]
While in most paintings of people dining in the 15th century show simple unpadded benches, we have made benches with backs and cushions that are usually shown as high-table seating. They are based on the benches from paintings by the Master of Flemalle of the same period .
(http://www.fine-arts-museum.be/site/asp/Oeuvre_details.asp?ID=32).
Once in the hall, you may roam around, but please do not sit until the King and Queen are seated. "The Lord has none to sit before him, except he be as good as he." [10] The King and Queen will not be seated until after they have been washed, and grace has been said. While grace is said, you need only stand still. "If this office of saying grace be put to another, both take diligent heed / & make answer with like devout manner." [11]
The Marshall and the ushers can direct you to your seat. In the 15th century you probably would have known enough about your household and your guests to know your place without help, but as we have modified the usual SCA hierarchy slightly.
· First Mess King, Queen, West Heirs, Princesses, Duke/Duchesses
· Second Mess Counts, Viscounts, Barons
· Third Mess Knights, Laurels, Pelicans, A master of science, A master of art
· Fourth Mess Heralds, Lords and Ladies, Squires
If a couple does not wish to be separated, they may sit in the places of the more senior partner. In historical practice a lady would have moved up to her husband's rank, even though a gentleman did not rise to match his more nobly born wife. "The lady of blood royal shall keep her state / that she before in stood, the lady of low blood & degree / keeps her lord's estate" [12]
Once the King and Queen have been seated, your servers will assist you and your messmates with your bench. Seating happens from the top of the hall down.
Set your napkin on your shoulder "If a napkin be given (to) you lay it on your right shoulder or your left." [13]
Your table is set with Salt, Bread, Trenchers, Napkins, and Spoons "lay every man a trencher, a napkin, and a spoon." [14] If not, they should be brought to you before the first pottage arrives. A set of trenchers (bread plates), wrapped in their portpain is also on the table. [15] The bread will be uncovered before grace is said, and distributed before the meal begins.
If you are at the high table an extra table cover is on the table as a mark of honor.
The Code of the Towels
Towels are worn by the staff to identify their place in the hierarchy of servitors.
An ordinary person in the great hall spent a lot of time waiting for dinner in the 15th century. "Spare bread or wine, drink or ale, Till your dinner [from the] kitchen be set in place; Lest men say you are [by] hunger beaten" [16] When dinner is ready, a fanfare from the musicians will call your server to the sideboard where he will pick up dishes to be brought to the table. Normally the servers would be a separate function from the bearers who carried the food, but in our small household we make people work twice as hard.
There will be a brief pause while the King's food is tested on the bearers. Tasting and credence belongs to blood and birth Royal…Credence is used and tastings, for dread of poison. [17] The testing methods of various dishes are described in detail in The Bishop Neville's feast. [18]
Normally, only the King would have a separate carver, but in interests of education we are treating every table like a high-table for this class.
Eating
You are faced with dinner and armed only with a spoon. Everything that reaches your trencher should be bite-sized. If it is not, you may scold your Carver.
I have been unable to find documentation for how people ate with their fingers in the 15th century. While there are many pictures of people eating, the people in those pictures never seem to have food in their hand or mouths, even when a contrast between virtue and vice is being depicted. In the two I've found, people are holding small morsels in their right hands, between their thumbs and index fingers. [19] The Carvers are continually admonished to touch food with only with their left thumbs and closest fingers "Set never on fish or flesh / beast / nor fowl, truly More than 2 fingers and a thumb, for that is courtesy. Touch never with your right hand no manner meat surely, but with your left hand. as I said before, for that is goodly." [20]
There is a small pile of salt on your trencher, placed there by your carver when setting the table. To salt your food, dip it into the pile. If you would like more, you may take some from the salt cellar with a clean knife tip, or your very clean fingers.
In the pre-germ-theory days of the 15th century wiped=clean so use your napkin to clean your spoon or knife as necessary. However, your personal spoon should never go into the communal dishes, as the servers have serving spoons for this purpose. Please do not reach for the serving spoon but allow your server to assist you.
It's ok to ask for seconds, or to decline a dish for any reason.
When you wish something to drink, catch the eye of the butler, or ask your server to bring some ale, wine or water. Ale is after the first dish comes out, and wine is served after the first roast meat is served. Only after you see the King sample the wine or ale may you ask for some. "Also at every time that the lord commands drink,...then shall the marshal call every lord's squire …and stand there in order like as they were delivered at the cellar door, …and when all the cups be filled he shall command them to go forth to the lords, …and tell them where they shall serve; and when they have all drunk the marshal shall take again all the cups …, putting the wine left in them, if any be, in a void pot of such as the butler brought. And when he has again all the said cups, he shall take them in like ways as be brought them" [21]
Normally, polite people would have drunk their wine watered. When you ask the butler or your server for wine, you may indicate if you would like it cut with half or a quarter water. The butler may spice the wine at his discretion to assist you in balancing your humours.
If you do not care to consume alcohol, you may ask for water (I'm on a fast) or for some Clarea from Water, a Spanish drink made with honey and spices.
Chiding others to drink oftener than they wish "is neither mannerly nor wholesome let him drink once after he has fed a while upon the second dish, especially if it be dry meat, and again at the end of the dinner or supper" [22]
Please do not panic, we're sanitizing the glasses between uses.
Between courses
There is a brief pause between courses to allow for the cleaning of the table and new trenchers to be placed. "All your Sovereign's Trenchers or bread, void them once or twice, especially when they are wet, or give them clean, and as you see men leave eating of the first and second dish, so void them from the Table. And then if so be you have any more courses then one or two, you may make more haste in voiding, and ever let one dish or two stand until the next course," [23] The second course is served in the same manner as the first. When the last dish of second course comes, the salt cellar is removed.
Cleaning Up
Starting from the table farthest from the king to the ones closest, the spoons and other hardware is gathered, the plates taken away and the trenchers placed in a voider.
Giving to the Poor
At the end of the meal the almoner "shall bring in the alms dish with a loaf there in and set it beneath the lords salt or else upon the cupboard if no Room be upon the board; and a little afore the second course the almoner shall take of every standard or great meat that comes before the lord at the first course a certainty, with the help of the carver, and put it in the alms dish and send the void dishes to the kitchen" [24]
Washing after dinner
A second grace is said after dinner. Those at the High Table are brought water for washing. "…if your Master use to wash at the table, or standing: if he be at the table, cast a clean Towel on your table cloth, and set down your basin and Ewer before your master, and take the ewer in your hand, and give them water." [25] After the high table has washed, everyone seated at the ordinary tables may go to the ewery stations for washing.
Standing
The King will take his last drink of Ale sitting down, and the Marshall signals when it is time to stand. Stand in the reverse order of sitting, so the King stands last.
The King drinks his last drink of wine standing up. "Then the Lord must drink Wine standing, and all other in like manner, and that done, every man departs at his good pleasure" [26] After this, you are free to move about the hall again. The servers will continue to clear the tables and take the cloths away.
Dessert
During the Q&A session the servers will circulate with sweetmeats and snacks.
"Let a napkin contain wafers, spices, fruits, gaufres, light cakes, When they are served to the lords." [27] "And if there be knight or lady or great gentle-woman, they shall be served upon knee with … Junket, cherries, pears, and such novelties as the time of the year requires; or else green ginger comfits, with such things as winter requires; and sweet wines, as hippocras" [28]
Menu
Some meat-free or dairy-free versions of these dishes are available, please ask your server to accommodate your needs. While these dishes were all selected from 15th century sources, and ordered as closely as we could to 15th century menus, we took some liberties in choosing those that are more interesting to serve.
Frumenty: wheat, water, salt, goat milk, saffron, venison braised in wine, beef broth and goose fat [29] (Austin pp 6-7 . viij. Venyson with Furmenty)
Noodles: spaghetti noodles, chicken broth, and parmesan cheese (Cuenca, pp 31 Pottage of Noodles) [30]
Spiced Ale: Ale, Hyssop, Rosemary, sweet gale, spikenard, Honey, cubebs, grains of paradise, galingale, and canel. [31] (Hieatt, pp145 Clarry and Braggot)
Spiced Honey Drink: water, honey, cinnamon, cloves; ginger (Cuenca, pp 16 Water Clarea)
Stuffed Chicken: chicken, parsley, olive oil, egg yolks, pepper, ginger, cinnamon, saffron, salt, cloves, grapes, pork (Austin, pp 41 .xxxv Capon or gos farced.)
White Sauce: almonds, vinegar, water, ginger, salt (Austin, pp 110 White sauce for capons cooked)
Cold Cheese Pie: goat cheese, eggs, sugar, butter, salt and crust (flour, butter, water and salt) (Austin, pp 75 Lese fryes.)
Fish in wine sauce: whole fish, wine, cinnamon, ginger, vinegar, oil, salt and crust (flour, butter, water and salt) (Austin, pp 103 Sole, boiled, roast or fried)
Plum pudding: plums, red wine, rice flour, sugar, ginger, cloves, mace, and cinnamon. Garnished with pears, dates, spice powder (ginger, cinnamon, grains of paradise, cloves, sugar) (Austin, pp 24-25 .Ciiij. Bolas)
Hot Veal Pie: veal, parsley, sage, savory, basil, pepper, cinnamon, cloves, mace, white wine, egg, dates, ginger, salt and crust (flour, butter, water and salt) (Austin, pp 50-51 .xvj. Crustade.)
Roast Carrots and Parsnips: carrots, parsnips, olive oil, salt (Enrique de Aragon Villena Arte cisoria)
Almond rice: rice, almonds, water, sugar or honey (Austin, pp 22 .lxxxvj. Rys.)
Pig in Sage sauce: pig, sage, egg, vinegar, pepper, ginger, salt, and sage leaves fried in butter as a garnish. (Austin, pp 72 Pigge or chicken in Sage)
Sage Sauce: sage, ginger, galingale, cloves, eggs, and white vinegar (Austin, pp 28 .Cxvij. Sage.)
Mustard [32] (Furnivall, pp 164)
Lamb roast: lamb, dried cherries, red wine, salt, breadcrumbs, tarragon, oregano, thyme, mint, sorrel, basil, parsley, and rosemary [33] (Parzen, pp 50 How to prepare a fine roast)
Ginger sauce: breadcrumbs, vinegar, ginger, cinnamon (Ancient Cookery in Household Ordinances pp 441)
Creme Bustard contains: egg whites, milk, salt, cream, sugar, vinegar (Austin, pp 33 .Clj. Crème Bastarde.)
Wafers: unflavored gelatin, cheese, egg whites, flour, salt, sugar, ginger (Austin, pp 39. xxiiij Waffers.)
Things you, and you local group, can do to create a more period feast hall
EASY--
white table cloths, one-side seating, wine poured out of bottles into pitchers, male servers, salt cellars, ask guests to use smaller plates, server's towels, learn to carve pies
MEDIUM –
learn to carve a chicken, hand-washing, free standing pie crusts
HARD –
Benches, trenchers, period serving ware (or at least not plastic)
Stuff you can buy
Table cloths, towels, knives, pitchers and glassware are all at Historic Enterprises, http://www.historicenterprises.com/
Glasses from The Northerner, follow the links to historical collections http://www.northerner.com/index.html
Pewter trenchers, cups, salt cellars and spoons from Billy and Charlie http://www.billyandcharlie.com/misc.html
Plates, spoons, pitchers are in England at Pewter Replicas, follow the link to departments: http://www.pewterreplicas.com/default.asp
Free Books:
· The Babees Book By Frederick James Furnivall (scanned version) http://books.google.com/books?id=KQYrAAAAIAAJ&;printsec=frontcover&dq=The+Babees+Book
· The Babees Book By Frederick James Furnivall (transcription• ) http://quod.lib.umich.edu/cgi/t/text/text-idx?c=cme;cc=cme;view=toc;idno=AHA6127.0001.001
· Caxton's Book of Curtesye by Frederick J. Furnivall http://www.archive.org/stream/caxtonsbookofcur14761gut/14761.txt
· Austin, Thomas. 1888. Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55 http://ia331339.us.archive.org/1/items/twofifteenthcent00austuoft/twofifteenthcent00austuoft.pdf
For this feast, we've tried to reproduce a number of historical artifacts, as well as researching intangible historical behavior. The individuals listed below have given freely of their time and resources to make this feast possible. Thank you all very much.
Marshall: John Theophilus
Butler: Tangwystyl verch Morgant Glasvryn
Panter: Wulfric of Creigull
Yeoman of the Ewrie: Vyncent atte Wodegate
Almoner: János Mihály
Ivar Hakonarson, Juan Santiago, Rose de Le Mans, János Mihály, Brian FitzWilliam of Glastonbury, Vyncent atte Wodegate and Klaus Rother von Schweinichen
Cordelia Tosere, Rosario de la Torre, Godric of Castlemont, Sefa Eiriksdottir, Michael Anderburg, Nicole Anderburg, and Brandr Viobjorn
Flidais ní Eitigen, Anna Serra, Wulfric of Creigull, Juana Isabella de Montoya y Ramirez, Effric neyn Ken3ocht, and Alef of King's Crossing
Christian de Holacombe, Cordelia Tosere, Crystal of the Westermark, and Tangwystyl verch Morgant Glasvryn
'A'isha bint Khalil al Herati, Aldric of the Northmark, and Vittoria Aureli
Spoons! Lead: Geoffrey Matthias.
Crystal of the Westermark, Cynthia Barnes, Donata Bonacorsi, Effric neyn Ken3ocht, Flidais ní Eitigen, Gelis of Balweary, John Theophilus, Tangwystyl verch Morgant Glasvryn, Vyncent atte Wodegate, and Vittoria Aureli
Linens
Napkins and Tablecloths: Crystal of the Westermark, Cynthia Barnes, Etain du Pommier, Geneviève de Vendome, Johanna Ludwiger von Hertesbergk, Vyncent atte Wodegate, Sophie Xylander and friends.
Portpaines: Aldith Angharad St. George
Benches Lead: Vyncent atte Wodegate
Crystal of the Westermark, Donata Bonacorsi, Etain du Pommier, Flidais ní Eitigen, Gelis of Balweary, Geoffrey Matthias, János Mihály, John Theophilus, Juana Isabella de Montoya y Ramirez, Tangwystyl verch Morgant Glasvryn, Vittoria Aureli, and Wulfric of Creigul.
Pottery Lead: Geoffrey Matthias.
Crystal of the Westermark and Flidais ní Eitigen
Special thanks for loan of tables, chairs, serving ware, tablecloths, music stands, curtains, etc: Eliska z Jihlava, Geoffrey Matthias, János Mihály, John Theophilus, Juan Santiago, Marguerite du Royon, Rose de Le Mans, Wulfric of Creigul, Vyncent atte Wodegate, and a host of others.
This feast has been sponsored by Tangwystyl verch Morgant Glasvryn in honor of her upcoming birthday.
Foonotes:
[1] Warner, Richard. ANTIQUITATES CULINARIAE; or curious Tracts relating to the Culinary affairs of the Old English, With a preliminary discourse, Notes, and Illustrations. London: Printed for R. Blamire, 1791.
[2] Furnivall, Frederick James. The babees book, Aristotle's A B C, Urbanitatis, Stans puer ad mensam, the lytille childrenes lytil boke, the bokes of nurture of Hugh Rhodes and John Russell, Wynkyn de Worde's Boke of keruynge, the booke of demeanor, the boke of curtasye, Seager's Schoole of vertue, &c. &c. with some French and Latin poems on like subjects, and some forewords on education in early England. London: Pub. for the Early English Text Society, by N. Trübner & Co. 1868.
[3] Furnivall, FJ. "Boke of Curtasye" Sloane MS 1986 in the British Museum, 1430-40 A. D. pp300
[4] The household of Edward IV: the black book and the Ordinance of 1478. [Manchester, Eng.] Manchester University Press [1959] by R A Myers. page 131
[5] Furnivall, FJ. John Russell's Boke of Nuture [Harl. MS. 4011, Fol. 171.] circa 1460 Line 50-52
[6] Bp. Grosstest's Household Statutes. Sloane MS 1986 (ab. 1450-60) The Babees Book, Furnivall pp329
[7] Furnivall, FJ. The Way of Dining. [Englished literally] from Modus Cenandi [Cotton MS. Titus A xx., fol. 175ro.] pp 35-
[8] Furnivall, FJ. Anonymous Ffor to Serve a Lord. Pp 366
[9] Warner, Richard. The Bishop Neville Feast 1467 pp99
[10] Warner, Richard. The Bishop Neville Feast 1467 pp102
[11] 1540 English translation of Erasmus' 1526 Civility for Boys
[12] Furnivall, FJ. John Russell's Boke of Nuture [Harl. MS. 4011, Fol. 171.] circa 1460. Pp 190
[13] 1540 English translation of Erasmus' 1526 Civility for Boys
[14] Furnivall, FJ.. "Bokes of Nurture" by Hugh Rhodes. Page 66
[15] Some of our table settings have been adapted from Peter Brears' reconstructions in Worde, Wynkyn de, and Peter C. D. Brears. 2003. The boke of keruynge: (the book of carving). East Sussex: Southover Press.
[16] Furnivall, FJ. Boke of Curtasye Sloane MS 1986 in the British Museum, 1430-40 A. D. pp300 line 43-45
[17] Furnivall, FJ., John Russell's Boke of Nuture [Harl. MS. 4011, Fol. 171.] circa 1460 Line 1195-1199
[18] Warner, Richard. The Bishop Neville Feast 1467 pp102
[19] The best picture is on pp 85 of Katie Stewart's Joy of Eating but she does not clearly cite her source.
[20] Furnivall, FJ., John Russell's Boke of Nuture [Harl. MS. 4011, Fol. 171.] circa 1460 Line 325-329
[21] A Fifteenth-Century Courtesy Book and Two Franciscan Rules. Edited by Walter Seaton. Pages 11- 17
[22] 1540 English translation of Erasmus' 1526 Civility for Boys
[23] Furnivall, FJ. The boke of Nurture, or Schoole of Good Manners by Hugh Rhodes pp68
[24] A Fifteenth-Century Courtesy Book and Two Franciscan Rules. Edited by Walter Seaton. Pages 11- 17
[25] Furnivall, FJ. "Bokes of Nurture" of Hugh Rhodes. Page 68
[26] Warner, Richard. The Bishop Neville Feast 1467 pp105
[27] Furnivall, FJ. The Way of Dining. [Englished literally] from Modus Cenandi [Cotton MS. Titus A xx., fol. 175ro.] pp 35
[28] Frederick Furnivall, FJ. Anonymous "Ffor to Serve a Lord". pp 373
[29] Austin, Thomas. 1888. Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55. London: Pub. for the Early English text Society by N. Trübner & Co.
[30] Cuenca, Vincent. 2001. The "Libro de Cozina" of Master Ruperto de Nola. Published Privately.
[31] Hieatt, Constance B., and Sharon Butler. 1985. Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the Forme of cury). London: Published for the Early English Text Society by the Oxford University Press
[32] Furnivall, FJ., John Russell's Boke of Nuture [Harl. MS. 4011, Fol. 171.] circa 1460 Line 686-689
[33] Maestro Martino, Luigi Ballerini, Jeremy Parzen, and Stefania Barzini. 2005. The art of cooking: the first modern cookery book. Berkeley: University of California Press.
This handout is copyright 2008 by Crystal A. Larsen, 116 O'Keefe St Menlo Park CA 94025. <Crystal_isaac at hotmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to
ensure that the author receives a copy.
Date: Fri, 2 May 2008 16:36:07 -0700 (PDT)
From: "Crystal A. Larsen" <xtalrock at yahoo.com>
Subject: Re: [Sca-cooks] A very impressive feast
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
--- On Mon, 4/28/08, Stefan li Rous <StefanliRous at austin.rr.com> wrote:
<<< I do wonder about several of the statements that were in the description of the feast on the website, but I'll ask >>>
Please do ask.
Another member of this list asked a few questions, so I'll start with those. But before we get too far into this, I'd like to say the effort in making the feast as much like the experience of a Englishman in 1480 as we could, it was all about the hall and the experience of our guests/students. I didn't make any particular effort to build a period oven or cook over charcoal.
When pre-registering for the class, we asked the students to read a FAQ listed under http://www.collegiumoccidentalis.org/ > The Feast.
<<< What was the menu? How many courses and dishes? >>>
First Course
1) Frumenty: wheat, water, salt, goat milk, saffron, venison braised in wine, beef broth and goose fat (Austin pp 6-7. viij. Venyson with Furmenty)
2) Noodles: spaghetti noodles, chicken broth, and parmesan cheese (Cuenca, pp 31 Pottage of Noodles)
3) Spiced Ale: Ale, Hyssop, Rosemary, sweet gale, spikenard, Honey, cubebs, grains of paradise, galingale, and canel. (Hieatt, pp145 Clarry and Braggot)
4) Spiced Honey Drink: water, honey, cinnamon, cloves; ginger (Cuenca, pp 16 Water Clarea)
5) Stuffed Chicken: chicken, parsley, olive oil, egg yolks, pepper, ginger, cinnamon, saffron, salt, cloves, grapes, pork (Austin, pp 41 .xxxv Capon or gos farced.)
6) White Sauce: almonds, vinegar, water, ginger, salt (Austin, pp 110 White sauce for capons cooked)
7) Cold Cheese Pie: goat cheese, eggs, sugar, butter, salt and crust (flour, butter, water and salt) (Austin, pp 75 Lese fryes.)
9) Fish in wine sauce: whole fish, wine, cinnamon, ginger, vinegar, oil, salt and crust (flour, butter, water and salt) (Austin, pp 103 Sole, boiled, roast or fried)
10) Plum pudding: plums, red wine, rice flour, sugar, ginger, cloves, mace, and cinnamon. Garnished with pears, dates, spice powder (ginger, cinnamon, grains of paradise, cloves, sugar) (Austin, pp 24-25 .Ciiij. Bolas)
Second Course
1) Hot Veal Pie: veal, parsley, sage, savory, basil, pepper, cinnamon, cloves, mace, white wine, egg, dates, ginger, salt and crust (flour, butter, water and salt) (Austin, pp 50-51 .xvj. Crustade.)
2) Roast Carrots and Parsnips: carrots, parsnips, olive oil, salt (Enrique de Aragon Villena Arte cisoria)
3) Almond rice: rice, almonds, water, sugar or honey (Austin, pp 22 .lxxxvj. Rys.)
4) Pig in Sage sauce: pig, sage, egg, vinegar, pepper, ginger, salt, and sage leaves fried in butter as a garnish. (Austin, pp 72 Pigge or chicken in Sage)
5) Sage Sauce: sage, ginger, galingale, cloves, eggs, and white vinegar (Austin, pp 28 .Cxvij. Sage.)
6) Mustard (Furnivall, pp 164)
7) Lamb roast: lamb, dried cherries, red wine, salt, breadcrumbs, tarragon, oregano, thyme, mint, sorrel, basil, parsley, and rosemary (Parzen, pp 50 How to prepare a fine roast)
8) Ginger sauce: breadcrumbs, vinegar, ginger, cinnamon (Ancient Cookery in Household Ordinances pp 441)
9) Creme Bustard contains: egg whites, milk, salt, cream, sugar, vinegar (Austin, pp 33 .Clj. Cr?me Bastarde.)
10) Wafers: unflavored gelatin, cheese, egg whites, flour, salt, sugar, ginger (Austin, pp 39. xxiiij Waffers.)
There was a third course of sweetmeats (sugared ginger, candied nuts, dried fruit and whatnot), served as they would have been served in the lord's chamber after the feast.
<<< What were the cooking facilities like? >>>
An ordinary church kitchen. Two domestic ovens/stovetops, a dishwashing station, a reasonable amount of counter space. Too darn hot.
<<< Did the guests have plates under their trenchers, or just the trenchers? >>>
Just the trenchers.
<<< What recipe was used for the trenchers, >>>
I do not know. The 140-and-some trenchers were made by Master Wulfric of Criegul.
http://www.whirlwind-design.com/madbaker/demisun.html
<<< and to what size and shape were [the trenchers] cut? >>>
About 4 inch squares.
<<< How many cups were available for the guests, >>>
About 18, I think.
<<< and what were [the cups] made of? >>>
Mostly glass, a few ceramic.
Most were historic reproduction glassware purchased from the Northerner
http://www.northerner.com/html/scg-2_1.html
A few were made by Mistress Cassandra, and some were ceramic beakers made by me.
<<< Did they keep the cup with them throughout the feast, or did the server wait for them to finish drinking and take it back? >>>
Server waited and took it back to the butler's station where it was washed. We used a chemical sanitizer to clean them between uses.
<<< Where did you get enough reproduction spoons? >>>
The labor of many. Master Geoffrey Matthias hammered out some spoons, made molds and organized two casting parties. We finished about 70 spoons for use in the hall.
<<< What was the price for feast for the guests, >>>
We ran the feast as a class at collegium, so we could limit the number of attendees and not run afoul of the SCA regulations concerning serving wine and ale. Class fee was $15, and included dinner, drinks, and class handout.
<<< and what was your total budget? >>>
Because we made or bought all of the tableware, serving ware, carving knives, pitchers, glasses, linens (under-table cloths, table cloths, surnape, napkins for guests, napkins for staff, towels for staff, hand washing towels, etc), basins and ewers for hand washing, and benches any number I give you will be deceiving. Let's just say this feast has been my only hobby for last two years.
We were fortunate in that we had a generous sponsor for the food costs.
We fed 42 students/guests, staff of about 25 (some of the staff did not eat, hence the "about").
<<< Finally, how did it go? >>>
Hard for me to say. I was a screaming madwoman pretty much all day. There's been some reviews on LiveJournal and I've asked the people who wrote them to send them to the Florilegium master. I've also sent him the class handout.
I think it went pretty well. The hall looked good, and most of the things I wanted to happen happened.
There were two pieces of furniture that should have been there, but were not. One was quite a disappointment and unfixable, the other we just substituted in another small table. Like a new choreography, our students/guests didn't know what was missing. :)
<<< Did it turn out as expected? >>>
That's a harder question to answer. For me, the original idea of the feast was all about the table service, and how people in 1480s would have been served a meal. For this we held a lot of classes to teach our carvers the art of carving as we had interpreted it. We tried to figure out how meals were served. I think we succeeded in this goal.
As a secondary idea, I wanted the "stuff" on the tables to look as period as we could make it, so we spent a lot of time reproducing the material culture of the time. We tried for as English as we could get, but ended up filling in with some Spanish and a little Flemish influences. On the whole, I think we were successful here too. But if I had it to do over, I would _never_ ask my volunteers to hem linens by hand. I'm not a seamstress and I had no idea how long it takes to hem things.
Later, we got an energetic volunteer who wanted to make period benches for the guests to sit on. That worked really well and added a lot to the hall. But it required a significant compromise, the benches you see most people eating on are neither padded or backed. I knew from previous feast-hall experience people refuse to sit on backless benches. So while the benches we used were historically accurate, they are not the sort of benches you see in paintings of formal feasts. They are the sort of benches you see before the fire in domestic scenes. They are quite comfy, and break down so we can take them with us to future events.
Then another volunteer was all about clothing, and dressed nearly all of our Servers in appropriate late-15th century clothing. She also made many of the hand-washing towels and other linens. The bench-guy also hosted at least two hose-making workshops.
The feast was an interesting and worthwhile experiment. I hope some aspects of it, such as the hand washing, carving, white linens and one-side seating will be replicated at other small feasts. I do not think table service as we did it would be appropriate for larger feasts with required attendees. But we (as a test) served just the high table at a feast last fall, and that was very repeatable, as long as you have head-table-participants willing to play along.
I hope to write a Tournaments Illuminated article or perhaps a Compleat Anachronist in the next few months.
regards,
Crystal of the Westermark
Date: Fri, 2 May 2008 17:57:29 -0700 (PDT)
From: "Crystal A. Larsen" <xtalrock at yahoo.com>
Subject: Re: [Sca-cooks] A very impressive feast
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
--- Lady Urtatim bint 'abd al-Karim al-hakam al-Fassi wrote:
> Historically at such a feast there were 2 cups/glasses per person,
Whoops! That's backwards. One cup for each 2 people.
We might have been able to squeeze out enough cups for that, but in asking around, I found most people completely unwilling to share a cup with someone else.
> Our hosts were kind enough to have made one of the stuffed chickens
> without pork for the two of us they knew about - and who ended up
> completely by chance at the same table. This was fortuitous when His
Heh. You two were put together on purpose. I'd hoped to have you two at the same table as the vegetarian, but that didn't work out.
> HistoricalReproductions, the knives were also purchased, and most of
Some of the knives were made by Godric, one of the servers.
> You might want to correspond with Crystal, once she has recovered.
I think I've got most of my brain back now.
Crystal of the Westermark
Date: Fri, 2 May 2008 17:57:29 -0700 (PDT)
From: "Crystal A. Larsen" <xtalrock at yahoo.com>
Subject: Re: [Sca-cooks] A very impressive feast
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
--- Lady Urtatim bint 'abd al-Karim al-hakam al-Fassi wrote:
> Historically at such a feast there were 2 cups/glasses per person,
Whoops! That's backwards. One cup for each 2 people.
We might have been able to squeeze out enough cups for that, but in asking around, I found most people completely unwilling to share a cup with someone else.
> Our hosts were kind enough to have made one of the stuffed chickens
> without pork for the two of us they knew about - and who ended up
> completely by chance at the same table. This was fortuitous when His
Heh. You two were put together on purpose. I'd hoped to have you two at the same table as the vegetarian, but that didn't work out.
> HistoricalReproductions, the knives were also purchased, and most of
Some of the knives were made by Godric, one of the servers.
> You might want to correspond with Crystal, once she has recovered.
I think I've got most of my brain back now.
Crystal of the Westermark
-------
The Feast
What guests/students need to know about the feast/class at Spring Collegium
We're trying to serve a feast as it might have been served in a small-but-noble English household about 1480. The feast should start about 20 minutes after the last class at Collegium, and food should be served about 6pm. The entire feast may take as long as 2 hours.
Pre-registration for this class is required. Class fee is $15, which includes the class handout as well as all food and beverage. Specific clothing is _not_ required to attend this class, your normal garb is fine. If you'd like to wear late 15th century clothing, it is appreciated.
Some of the things we're trying to recreate differ greatly from "normal" SCA feasts. Here's a description of some of the things you can expect:
1) Everyone will be seated in the order of rank by their highest title. After the Royalty, titles are ranked as Dukes, Counts, Viscounts, Barons, Knight/Laurel/Pelicans, Heralds, Lords, Ladies, and Squires. If you and your significant other are of different ranks, you may sit together according to the higher rank if you wish. The Marshall of the Hall, Master Sir Baron John Theophilus will resolve any disputes of rank. Having a title is _not_required_ to attend this feast. You are welcome even if you joined the SCA yesterday.
The 8 highest ranking people in the hall will sit at the high table. Everyone else will sit at the ordinary tables.
2) If you are sitting at an ordinary table, you will have an opportunity to rinse your hands in lightly-scented water as you enter the hall. Please wash, but do not take your seat at table until the Queen is seated. Each of the ordinary tables are for six people, three people per bench, and will have their own servants.
If you are sitting at the high table, wash water and a towel will be brought to you after you are seated. Please do not sit before the Queen sits.
3) A Latin grace will be said before and after the meal.
4) Historical reproduction benches with cushions, table linens, salt, trenchers, cups, spoons, and napkins are provided for you. You do not need to bring any feast gear. If you wish, you may bring a small eating knife or a personal toothpick. However, wearing your spoon in your hat only marks you as a glutton.
5) When food is brought to your table by the server, your carver will serve it directly to your trencher. The carver may touch your food with his hands. Please do not panic, he's washed very carefully. It's ok to talk to your carver and server, and ask them questions. You can ask for more food, if you find you like something more than you thought you would. Please treat the people in men's clothes as men.
6) Wine and ale will be served to you. When you want a drink, ask your server to bring you a cup. The server will go to the butlery and bring your request, or the Butler may serve you himself. If you do not consume alcohol, please ask your server to bring you water ("I'm on a water-only fast") or fruit juice ("My physician has told me I must abstain from wine today"). Drink the entire cup, and return the glass to the server. The cup will be taken to the butlery to be cleaned and sanitized before reuse. Your wine may be watered, sweetened or spiced, according to your humors.
7) When the meal is ended, the tables will be cleared. Please do not eat your trencher. They will be collected to feed the poor. After the Queen has drunk the last of her wine, you will be asked to stand, starting from the farthest end of the hall. A second grace will be said, and you will have the opportunity to rinse your hands again. Finger-food desserts will be served by attendants.
8) There will be music, there may be some dancing. If possible, consider attending the Crosston Dance Practice on Wednesday evening before Collegium, or take the dance classes offered on the day.
9) On your table there will be a class handout, describing various aspects of the feast and service. There will be a Question & Answer session after the feast.
Some pictures of people dining in the 15th century are included in Benda Borbála's doctoral thesis: http://archivum.piar.hu/batthyany/benda/doktori-kepek.htm, please scroll down to Histoire d'Olivier de Castille et Artus d'Algartie, The History of Renaud de Montauban, and The Grandes Chroniques of France. If you would like to do further reading before collegium, please see Constance B. Hieatt's Food & Culture Encyclopedia: Medieval Banquets http://www.answers.com/topic/medieval-banquets
If you have any questions, please contact Mistress Crystal of the Westermark, xtalrock at yahoo.com.
For pre-registation, please contact Master Wulfric of Creigull or Baron John Theophilus (johnrschmidt at yahoo.com).
Date: Fri, 2 May 2008 17:47:57 -0700 (PDT)
From: "Crystal A. Larsen" <xtalrock at yahoo.com>
Subject: Re: [Sca-cooks] A very impressive feast
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
> Has anyone else done this sort of thing at this level before?
a few days after our feats/class a friend sent me this link:
http://www.latourdulac.com/canterbury/feast.html
I'd also recommend the sketches in the back of "The Boke of Keruynge:
The Book of Carving " by Wynken De Worde and Peter Brears.
"All the King's Cooks" by Peter Brears is for a slightly later period
but also worth reading.
I suspect Brears' new book "Cooking and Dining in Medieval England"
be excellet if I can ever get the The David Brown Book Co to send me
a copy. It as supposed to be here weeks ago.
Crystal of the Westermark
Date: Tue, 1 Sep 2009 12:11:23 -0700
From: David Friedman <ddfr at daviddfriedman.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] "Perfectly Period Feast"
> Yes, it sounded like a *wonderful* feast,
I was at an event a little later at which Vyncent, one of the people
responsible, got his Laurel. His mother was there and I had the
pleasure of telling her that I had been in the Society for longer
than her son had been alive, and it was the best done feast I had
ever seen.
--
David Friedman
www.daviddfriedman.com
daviddfriedman.blogspot.com/
<the end>