SC - 12th C Irish Feast- Notes and recipes

[Elaine Koogler]

I'd really like to see all of them.  They sound really great.  Some of them I've
dealt with before, but not specifically Irish recipes, like Frumenty and
Compost.  Are there differences in the Irish version?

Kiri

ChannonM at aol.com wrote:

> I have fully recovered from Clancy day and as I promised, would be willing to
> post my recipes. I have a total of about 35 pages in the document so posting
> to the list is probably not an option.
>
> Stefan, would you like to get the file and add it to the Florilegium or
> something like that? I am happy to let anyone use the recipes, I only ask for
> recognition for my work.
>
> The work is not infallible, but was my best attempt at recreating a 12th C
> Irish feast. The menu was;
>
> first course
>
> curds   (groo)
> a basket of breads   (ciosan a arran am breacag)
> greens   (praiseach am glassan garroo)
> dulse stew   (suileasg broish)
> sausage   (isbean)
>
> Second course
>
> venison pasty   (seg pye foalley)
> salmon pasty   (bratan pye foalley)
> compost   (glassrey saill)
> braised beef   (gaal-vroie mart)
> beans fried   (ponair freeghit)
>
> third course
>
> roast leg of pork with   (feill vuc rostit a soolagh garleid)
> garlic sauce
> frumenty   (brochan)
> frittours of fish   (sooglagh tullog)
>
> fourth course
>
> custard tarts   (oohaghan)
> A proper treat for the eyes
> and the palate;
>
> A castle of cake in the guise of Carrickfergus- balla carrickfergus am
>
> bairghean
>
> Maybe if there are a few recipes people are particularly interested in I
> could post them.
>
> Hauviette
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================