SC - food at re-enactment group

[Stefan li Rous]

Caroline said:

>*just to explain, given that I'm not prepared to get up at dawn and we want
>to show cooking to the general public, we usually have the following:

>Breakfast       8 - 9   cooked - bacon, eggs, sausages, bread (tea and
>                        coffee - it is out of public hours)
>Mid-day         12 - 1  cold meat, cheese, bread, maybe sod eggs or fritters
>Dinner          4 - 5   main meal, pottage, roast meats, civey, worts,
>                        salad, sweet dishes

What are sod eggs? Are these eggs cooked in the sod beneath a fire?

And what are civey and worts?

Thanks.
  Stefan li Rous
  stefan at texas.net
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