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Wills-Revenge-art - 1/7/99

The feast menu and recipes for the Will’s Revenge SCA event for the Barony of

Madrone in the Kingdom of An Tir.

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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

seperate 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 orignator(s).

Thank you,

Mark S. Harris AKA: Lord Stefan li Rous

mark.s.harris at motorola.com stefan at florilegium.org

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Date: Fri, 20 Nov 1998 09:53:02 EST

From: LrdRas at aol.com

Subject: SC - Re: Customs

No. The theme of an event is announced. Will's Revenge is traditionally an

archery event which was the largest archery event in East and is now the

largest in Aethelmearc. Fighting takes a minor role at that event. A&S classes

are archery oriented for the most part. The feasts usually contain a goodly

number of ingredients that can be gotten with a bow. Shoots are geared toward

the William Tell experience. With a variety of wandering , target and novelty

and IKAC ranges, as well as the ever popular shoot at a Viking ship on the

lake. No attempt is made to control what people wear or display.

A few years back during Ruslan and Maggie's 'Camelot' reign, the underlying

schtick was the '60's. At one event they held court in perfect recreations of

14th century court garb (tie dyed, of course :-)) Queen Maggie's household

went to great lengths to wear things that are traditionally attributed to the

Beetle's era but which are documentably period, like top hats and other

accessories. Occasionally the strains of Jethro Tull could be heard wafting in

the breeze from a more bold encampment, but obvious OP activities were kept at

a minimum. A couple of people even staged a living 'Pieta' outside the feast

hall to the amusement of all who happened by. Again no attempt was made to

either control or dictate garb or any other outward display of period play by

guests.

Ras

From: Uduido at aol.com

Date: Mon, 9 Jun 1997 13:54:22 -0400 (EDT)

Subject: SC - Will's-Introduction

Viandes

Being an Eclectic Collection of Diverse Receipts from many Lands done for

the an Englisch Court in the Manere of the French (14th Century C.E.)

* * *

Created for Will's Revenge by Lord Ras al Zib, Archemagirus Major and Lord

Thorstein, Archemagirus Minor

* * *

Special Thanks to

The Madrone Cook’s Guild of An Tir ; Lady Allyson; Lord Duke Coriadoc of the

Bow; Baron Steffan; Baron Tibor; Adamantius; Lady Aoife; sca-cooks at eden.com;

Randy of Abhain Ciach Ghlais; The Guilde of Ste. Martha and all those I have

forgotten to name.

Lord Ras

VIANDES

Being a Feste in the Manere of the French. (Fourteenth Century C.E.)

1st Course:

Jowtes of Almand Mylke*

Brede & Botere

Cheses & Newe Streweberys

A Salat of Herbes

2nd Course:

A Tarte of Fysshes with Engoulees*

Angoulee with Fungus

Grene Pesen*

Daryoles* in Limon Cuppes

3rd Course:

Grete Mete Pyes

Carotes y-Gyngeryt

Peren in Honyg

4th Course:

A Roste of Rac, who Feedeth her Young with Elephants

Frumenty

Newe Betes

A Subtlety

For the Pleasure of Nobility :

Wilde Gos in a Cofyn

Trewe Hasslets-An Illusion of an Illusion

Receipts redacted or created in a period style with several exceptions (see

below) by Lord Ras al Zib.

Archemagirus Major: Lord Ras al Zib. Archemagirus Minor: Lord Thorstin

Prepared by The Guilde of St. Martha and volunteers

*denotes recipes borrowed from other sources

Lord Ras

Jowtes of Almand Mylke

Original recipe from FC 88.

Take erbes; boil hem, hewe hem, and grynd hem smale; and drawe hem up with

water. Set hem on the fire and see˛ the jowtes with the mylke; and cast

˛eron sugar and salt. & serve it forth

Translation by Lord Ras:

Take herbs, boil them, cut them and grind them small; and draw them up with water. Set them on the fire and seep the joutes (?) with the milk; and cast

thereon sugar and salt and serve it forth.

Redaction:

Lord Thorstein sent this recipe to me. It is someone else's redaction whom

he did not specify. I expanded the recipe to serve 175 and made a few minor

changes such as thickening with rice flour instead of cornstarch. Personally,

I would have not redacted it this way but I let it stand.

[My redaction, which I think is closer to the original intent, would be to

chop the herbs( a mixture of lettuce, spinach and chard), boil them in water until they were tender. Rinse them. Put them in a pan. Add a small amount of the

seasonings and milk to barely cover. Heat until the milk is hot but not

boiling. And serve.]

Serves 175.

8 lbs. Fresh spinach

58 scallions, cut in pieces

3 bunches parsley, chopped in large pcs.

88 cups water

8 tblsp salt (or to taste)

5 tblsp sugar

4 lbs ground almonds plus 16 tblsp Rice flour, dissolved in 32 tblsp cold

water

Bring the water to a boil, adding salt; put in spinach and scallions and

boil about 4 minutes; then add parsley, boil for a few more seconds, then

remove from heat. Drain, reserving; the cooking water. Chop the vegetables

very fine - or put in blender with the almonds and a little of the cooking

water and blend. Stir together greens, almonds, and all the reserved water,

adding the sugar, in the saucepan, and return to the stove. Simmer together

gently for about five minutes. Then stir in rice flour dissolved in water,

and simmer for a few minutes before serving.

Variations:

1- The soup may be chilled and served cold.

2- Watercress, sorrel, or other greens may be substituted for the spinach.

A few leaves of fresh herbs from the garden, if you are lucky to have some, would be a welcome addition, providing they are not added in such strength as to

overwhelm the delicate flavor of the basic soup. (For this reason, dried

herbs may be a bit overwhelming if not used with a light hand.)

BREDE

This recipe is very obviously NOT PERIOD. Do to the large crowds typically

served at feasts this recipe is a good compromise between period and not

period at a feast without being that obvious about it.. I have worked this

out to serve 175 people with their own individual loaf of bread. To expand or

reduce recipe the rule is 1 loaf frozen bread dough equals 4 single serving

44 loaves Frozen bread dough, thawed

1 box Oatmeal

6 Eggs, beaten

1 quart Water

2 T Salt

2 sticks Butter, melted

Cut each loaf into 4 equal pieces. Mix water, eggs and salt thoroughly

together.

Shape each dough piece into a ball. Place on a greased baking sheet leaving

2in. space between each piece. Flatten slightly. Brush dough balls with egg

mixture. Sprinkle oatmeal over all. Lightly pat into place. Cut a cross shape

into the top of each dough piece. Cover with towels and place in a warm spot

to rise. Allow to rise until double. Bake in oven until golden brown. Remove

from pan. Brush tops with melted butter. Cool on cloths; covered. Makes 176

small loaves.

CHESES AND NEWE STREWEBERYS

Here is another period-like dish. All it is decidely non-period in origin,

the ingredients are period. It is Intended to be a nice, colorful and tasty

side dish. This recipe can add texture and eye appeal to any course.

175 slices Provolone cheese

175 Strawberries, cleaned, hulled

175 Mint leaves

3 cps Sugar

Slice each strawberry into 4 pcs. without cutting clear thru. Cover

strawberries with sugar. Leave sit over night. To serve place a strawberry

fanned out to the side on a pc. of provolone. Garnish with a mint leaf and a

small amount of the fruit syrup

Serves 175..

A Salat of Herbes

I present you with my personal attempt to create a salad in the

Medieval manner after studying various sources including sca-cooks at eden.com.

Although not taken directly from an extant period recipe, this comes very

close to how a period cook may have created a salad with the ingerdients at

hand. Since there are some at the feast where this is to be served that are

allergic to garlic, I have left it out, however, the addition of rubbing the

serving bowls with garlic would greatly add to the salad. copyright

1997 L.J. Spencer.

1 gal. Violet leaves, chopped

2 quarts rose petals

1/4 cp Chives, chopped

6 bunches Green Onions, sliced into 1 ì pcs.

l6 heads Lettuce, pulled into bitesize pcs.

1/4 cp Rue, chopped finely

1/2 cp Angelica, chopped finely

1/8 cp Lavender, chopped finely

6 bunches parsley, chopped

4 tbsp dried Basil

3 tbspn dried Oregano

2 quarts Salad Oil

3 cps Wine Vinegar

1 1/2 cp water

3/4 cp sugar

1/4 cp Salt

Toss all ingredients together, mixing thoroughly. Serves 175.

Tart of Fysshe

This was sent to me without the source for the redaction by Lord Thorstein. I

expanded the original redaction to serve 175.

>From FC 170:

Take Eelys and Salmon and smyte hem on pecys; & stewe it in almand mylke and

verious. Drawe up on almand mylke wi˛ ˛e stewe. Pyke out the bones clene of

˛e fyssh, and save pe myddell pece hoole of ˛e Eelys, & grynde ˛at oo˛er

fissh smale, and do ˛erto powdor sugar, & salt and grated brede; & Fors ˛e

Eelys ˛erwith ˛eras ˛e bonys were; medle ˛e oo˛er dele of the fars & ˛e

mylke togider, an color it with sanders: make a crust in a trap as before,

and bake it ˛erin and serve it forth

My Translation:

Take eels and salmon and smite them in pieces; and put it in almond milk and

verjuice. Make the almond milk with the stew (ed.:?). Pick out the bones

clean from the fish, and save the middle piece whole of the eels, and grind

that other fish small, and add powdered sugar, and salt and grated bread, and

stuff (force) the eels therewith thereas the bones were, mix the other part

of the (ground fish) and the milk together, and color it with sandlewood:

make a crust in a trap (ed.: a kind of dish?), and bake it therein and serve

it forth.

- ---------------------

Expanded redaction (Original recipe not mine). Once again this is not

necessarily my interpretation of the original recipe in which I would have

actually stuffed the eel after removing its bones. I also would have used

actual verjuice instead of lemon juice and several other minor details would

have been done differently. However, this and other recipes that I have

included in this feast are left as is in a spirit of co-operation with the

other head cook who has had no experience in this sort of thing. It is much

better to present a tried recipe that uses period ingredients than to test a

new version at the last minute.

Serves 175.

14 1/2 lbs eel, sliced, or fillet of sole

14 1/2 lbs salmon (slices or chunk)

pastry to line large plates or other shallow baking dishs

4 tblsp + 2 tsps salt

3 1/2 lbs ground almonds

juice of 14 lemons (approx. 14 tblsps)

14 slices white bread (made in to crumbs)

1 2/3 tsp cinnamon

1 2/3 tsp ginger

2/3 tsp nutmeg

7 tsps sugar

Put lemon juice, salt, and 14 tbsp of the almonds in a cooking pot in which

the fish will fit, and stir in a little water. Put the salmon and eel in the

pot and add just enough more water to cover the fish. Bring to a simmer and

cook gently for about ten minutes, then remove fish and allow to cool a few

minutes. Strain broth and measure 1Ω cups (add water if necessay); stir the

rest of the ground almonds into this broth and put it aside to steep while

you line the baking dish with pastry and remove skin and bones from the

poached fish. Put bread in a blender container or bowl and pour some of the

almond milk over it (ca Ω cup); add the spices to this, along with the

skinned boned salmon, and blend, mash, or grind into a smooth thick paste.

If you are using fish fillets, cut them in half lengthwise to make strips

about 1 to 2 inches wide. Roll these strips into round rings about 3 to 4

inches in diameter (with a hole about an inch in diameter in the middle),

arranging these rings in the pastry crust. If using eel, it is easier to

stuff the center of the peices of eel before putting them in the pie shell.

In either case, then, stuff centres with salmon mixture. Then add the rest

of the almond milk to the salmon that is left (which shold be about half),

and blend again. Pout this over the fish in the tart. Bake at about 325 degrees

for 40-50 minutes. Serve hot. (I'm guessing this will serve 8-12)

From: Bronwynmgn at aol.com

Date: Mon, 23 Jun 1997 15:33:55 -0400 (EDT)

Subject: SC - Will's Revenge

Lord Ras said:

<< As for me and several others on this list, we were off "eventing" this

weekend. I spent the weekend at Will's slaving in the kitchen >>

As one of the people who was lucky enough to be able to eat the results of

Ras' "slaving in the kitchen", I must say he made an excellent job of it.

Four courses, three to four dishes per course, and I don't think there was

more than a half-hour wait between any two courses. We had four newbies at

our table and they all loved it. The eel and salmon dish was marvelous (for

those of us who like fish; those not too keen on fish didn't care for it, of

course.).

His last course was "a roste of Roc who feedeth her young on elephants". It

was emu - one of the best things I can think of to simulate a giant bird

with. It was absolutely delicious. They paraded one of the cooked emus

through the hall on the way to carving it. Very impressive.

Bronwyn