SC - Help in getting to plan medieval luncheon for the college union

[Cindy Renfrow]

<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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