SC - Help in getting to plan medieval luncheon for the college union
Cindy Renfrow
renfrow at skylands.net
Wed Oct 13 07:10:06 PDT 1999
<snip>
Or course he is
>looking at some non period concessions such as turkey legs, coffee tea etc.
Groan! Ye Olde Medieval Faire, complete with roast turkey and pizza...
>He also wants music, banners perhaps a demo or two. His theme is sort or
>medieval barbarian?
It would be instructive to pick one place & time & plan your menu around that.
Is it to be indoors or out, & how many courses?
Since money is no object & you're not saddled with the cooking, how's about
fresh apple cider, beer & wine (if permitted), & a whole roast hog. Also a
variety of fowl (chicken or capon, duck, pheasant [hey, he's willing to
obtain venison!], etc.) all roasted & endored & served together in the same
course with a variety of sauces on the side. Chardwardon goes well with
roast meat & fowl. Flampoyntes Bake is an impressive made dish. Fylettys
in Galentine is a yummy pork & onion stew. Trayne roste is fun & delicious
for a sweet.
<snip>
>I tried to talk him into Cindy's Cockatrice recipe and he thought that was a
>bit too far.
What a spoil sport!
Regards,
Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.thousandeggs.com -- please come visit my new web site!
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