SC - Jingles Feast

[david friedman]

Yesterday, Elizabeth and I and Irena helped cooked the annual Jingles
feast, with Wulfric as head cook. It was a medium sized feast--twelve
tables of eight people each. Since people have been posting menus, here is
ours:

Bread, Butter

First Course:
Roast Beef
Sauces:	Cameline
	Jance
	Mustard
Ryse of a Fysshe Day
Ember-day Tart
Carrots in Pottage
A Subtlety of the West

Second Course:
Chicken in Paste ["Icelandic Chicken"]
Stwed Mutton
Frumenty
Perrey of Pesoun
Crispes

Third Course:
Fillets in Galentine
Loseyns
Lenten Foyles
Creme Bastarde
Quinces in Paste

Small Mead, Sekanjabin,Water
[Wulfric was making a mint syrup from a european recipe--I don't remember
the source--but it somehow went bad so we substituted the sekanjabin at the
last minute. The small mead (Kenelm Digby's "Weak Honey Drink") was donated
by Elizabeth.]

David/Cariadoc
http://www.best.com/~ddfr/


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