SC - Menu for upcoming Silver Rylle event (EK)

[Bronwynmgn at aol.com]

Just wanted to post the menu for my event on May 7-9.  All of the recipes are 
from either Pleyn Delit or Cariadoc's Miscellany, some with a few minor 
changes for various reasons.  I have tried to stick with 14th century English 
and French recipes; the only major departure is one of the sauces for the 
roast pork.  And the drinks.  Comments would be appreciated.

There will be bread with soft herbed cheese on the tables to start.
Drinks will be sekanjabin and syrup of lemons.

First course:
Cold sage chicken (Goodman of Paris, 14th century French)
Salat (Forme of Cury, English, 14th century)
Losyns (Curye on Inglysch, English, 14th century)
Mushroom pasties (Menagier of Paris, French, 14th century)

Second course:
Spit-roasted pork served with side dishes of piper sauce (Ashmole 1439, 
English, 15th century) and garlic cameline (Menagier of Paris)
Peascoddes (Menagier of Paris)
Ryse of Fische Day (Curye on Inglysch)
Makke (Forme of Cury)

Someone else is making dessert.  I understand that at least part of the 
dessert will be gingerbread, but not sure if modern or medieval.  Frankly, 
I'm just glad not to have to worry about it. I chose the dishes with an eye 
towards minimal kitchen work.  The spit-roasted pork is being done by someone 
hired to cook it, and he has been firmly told that we want only the pig, 
cooked and carved, no sauces, no marinades.

Brangwayna Morgan
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