Re(2): SC - A real siege cook challenge

[Sue Wensel]

  Don't see any reason why not!  <grin>  We could post a list of
  ingredients and a deadline, and have everyone submit how they handled
  the challenge.
  
  Any victi-- err, volunteers?

Hmmm.  The process of making a list is quite a strain, as well.  What would
they have, where?

OK.  Here is the competition.  You have until Tuesday to post suggestions
and ideas, no documentation required (but references encouraged: that way we
can talk about what you did, and why... more educational).  There are some
"cook's choice" options below.  You must explain how each choice is period.

Why Tuesday?  I'm being nice: Adamantius is out of town until Monday, and
Katerine is also out of town.

===Our Story Begins===

Your small manor, in Savoy (of course!) was besieged by the Prince of
Ukraine.  The Count of Savoy has just lifted the siege, by showing up in the
very nick of time with his troops.  You have only the following remaining
supplies to hand.  You can wander the nearby forest for forage of wild herbs
if you would like: but the regular crops in the farmland are spoilt and the
game has been frightened away.  You have one pregant cow, so you won't kill
it: but it has some milk (not much: see below).

Count Amadeus the IV would like dinner this evening: what will you make him?

Unlimited supplies of:
  Dry herring, salt, water, and the contents of your small herb and salad
  garden near your kitchen, in July.

You have to choose from:
  3 pounds unshelled almonds
  2 pounds roast pork
  1 lb sugar
  1 lb raisins
  1 lb other dried fruit (you specify what, and why it would be there)
  2 gallons red wine
  1 quart sack or sherry
  16 eggs
  1 lb butter
  2 qts milk
  1 pint cream
  10 white onions
  1 head garlic
  6 loaves of bread (cook's choice what, and why)
  1 quart oil or the equivalent in lard
  5 pounds flour, unsifted and unbolted
  1 oz galingale, cloves, cubeb, stick cinnamon
  1 race dried ginger the size of a finger
  1 oz any dried green herb (cook's choice, what and why)
  1 oz any spice (cook's choice, what and why)
  1 ugly old lemon
  2 quarts vinegar with a handful of pickles

Save some of the sherry for you at the end of the day!

Bonus: what cooking implements would you expect to have to hand? What staff?
Would you try this meal at Pennsic?
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