SC - 12th Night Handout (long)
Michael F. Gunter
mfgunter at fnc.fujitsu.com
Mon Jan 19 09:40:43 PST 1998
Greetings All,
Sorry that I haven't posted for a couple of days but I've been feeling a little
under the weather.
Here's the final menu I used at 12th Night as posted in my handout at the door.
Bread with Honey
FIRST COURSE
- - Roast Pork with Assorted Sauces
ingredients: pork, salt, pepper, rosemary
- - Garlic Pepper Sauce
ingredients: bread, wine vinegar, wine, meat broth, garlic,
pepper, salt
source: _Pleyn Delit_
- - Stawberry Sauce
ingredients: almonds, meat broth, rice flour, strawberries,
salt, cinnamon
source: _Pleyn Delit_
- - Lombard Brewet in Bread Bowls
ingredients: chicken, almonds, bread, egg yolks, parsley, pepper,
butter, mace, ginger, nutmeg, vinegar, salt
source: _An Ordinance of Pottage_, Constance B. Hieatt
- - Tart of Parsnips and Skerrits
ingredients: carrots, parsnips, wine, butter, sugar, rosewater,
eggs, lemon juice, pie crust
source: _Martha Washington's Booke of Cookery_
- - Saffron Rice
ingredients: rice, saffron
source Taillevent (14th Century)
- - Apple Fritters
ingredients: pancake mix, apples, confectioner's sugar
source: _Pleyn Delit_
SECOND COURSE
- - Beef Collops
ingredients: beef, peppercorns, cloves, allspice, pepper, cinnamon,
beef broth, ginger, wine vinegar
source: _An Ordinance of Pottage_
- - Chicken in Orange or Lemon Sauce
ingredients: chicken, chicken stock, currants, dates, oranges,
bread, peppercorns, mace, sugar, rosewater, white wine
source: _A Taste of History: 10,000 Years of Food In Britain_
adapted from Thomas Dawson
- - Mushroom Pasties
ingredients: mushrooms, olive oil, cheddar cheese, eggs, salt,
pepper, mustard powder, wonton wrappers
source: _The Medieval Cookbook_, Maggie Black
- - Lentils
ingredients: lentils, onions, olive oil, garlic, pepper, ginger,
cumin, coriander, cloves, salt, bread crumbs, mint, parsley,
vinegar
source: _Arte de Cozina_, circa 1607
- - Peascods
ingredients: peapods, butter, salt
source: _Pleyn Delit_
- - Boiled Cream Custard Tart
ingredients: whipping cream, butter, cream cheese, eggs, sugar,
saffron, salt, ginger
source: _An Ordinance of Pottage_
PLATTERS
- - Sliced Apples and Pears
- - Dates
- - Cheese Toasts
ingredients: bread, butter, cheddar cheese, cream cheese
source: adapted from taditional Welsh, Sir Kenelem Digby's
_A Closet Opened_
- - Cuskeynoles
ingredients: apples, pears, dates, figs, raisins, almonds, ginger,
cinnamon, cloves, sugar, lemon juice, wonton wrappers
source: _Curye on Inglysche_
A FEW NOTES ABOUT ADAPTATIONS TO THE RECIPES:
- - Saffron Rice: In period, the rice would have been steeped in milk. Water
has been substituted for milk for economic reasons. As a result, this recipe
would probably have been a little bland to the medieval palate.
- - Apple Fritters: The original recipe calls for beer batter. A commercial
batter has been substituted instead for economic reasons. It is hoped that
this will at least give an example of a period sweet.
- - Parsnip and Carrot Tart: This recipe is taken from _Martha Washington's
Booke of Cookery_. This book is a collection of recipes handed down. This
particular recipe is believed to date to 1550-1625.
PLEASE NOTE: Since everyone seems to eat everything in the first course and all
of that wonderful food in the second course goes ignored, no seconds will be offered
until the second course has been served.
THANKS: The Cooks would like to thank everyone who has helped with teh pre-feast
work:
Lady Alys Durivaux, especially for Logistical support
Lady Giuliana and HL Muireann for graciously allowing us the use of
thier home
Duke Lloyd and HL Thyra for being there and allowing us to do this
Corwin MacEoian and Lady Giuliana for all to thier hard work
TE Robin and Adelicia for jumping in and making a LOT of cuskynoles
And all of those wonderful people who just drop in and help during the day.
We hope you enjoy!
This is pretty much verbatum from the handout. I have posted the recipes for the
Lombardy Brewet, Boiled Cream, and Chicken with Orange sauce. For the Cuskynoles
I used (I believe) Aiofe's posted recipe. I also cheated in using the wontons and
folding them over. I could have placed another wonton over the first and had a
period version using the "ravioli" type argument. The reason we used the foldover
method was so that it would be different from the mushroom pasties already used.
I will print the recipes for the sauces, collops, and pasties later.
The lentils were the recipe Duke Cariadoc posted as "A dish of Lentils".
The peascods were a big hit. I used fresh green beans and boiled them in salted
water. They were then tossed with some melted butter. They came out very light
and tender, amongst all of the rich heavy dishes they were a taste of Spring.
Although the thought of a lot of small dishes can be daunting, I found them useful
because you can recruit more help in the pre-feast phase. People will be more
willing to help cook a smaller amount of a dish. Also the fact that there were
many dishes helped me stretch the feast more when it became overrun.
Comments are always appreciated.
Yers,
Gunthar
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