sca-cooks kingdom feast differances

[Mark Harris]

In a message dated 97-04-10 03:12:40 EDT, you write:

<< I'd love to hear more about this feast. Just how far did you stretch
 the concept? Did there just happen to be a spice train in the forest?
 Or was this pretty much English herbs and foods? What was the menu?
 
 Or even, what did you find out that you didn't actually use in this
 one feast? Do you have a list of items that were likely to come from
 a 13th century English forest? Mushrooms? rabbits? acorns? >>

The feast consisted of:

Bear Stew (Stewe)
Roast Venison (Mete y-Rosted)
Rabbit and Squiirrel Pies (Mete in Cofyns))
Chicken thighs baked in Clay shaped in the form of swans (Byrdes)
Cabbages (Caboches)
Strawberry Tarts (Strawberye Tartes)

A Casserole of Wheat berries, pigeon, mushrooms, carrots, onions, greens and
flowers (The kitchen crew went out in the AM and collected dandelion leaves
and flowers, violet leaves and
lilac flowers. Rose petals were donated.)

The beverage was cider.

Normal period spices (Pepper, cubebs, galingal, grains of paradise, true
cinnamon, cloves, etc.) were used under the rationalization that they could
have been stolen from a spice merchant traveling through the forest. :-) 

The game was donated by the hunters in the shire and several mundanes who I
approached for donations of game. These were collected and processed (frozen
or canned) as they were made available in the 3 months before the feast.

Hope this helps.
Lord Ras the Reformed