SC - Artemisia Crown Tourney Feast
Karen O
kareno at lewistown.net
Wed Apr 12 18:38:52 PDT 2000
Greetings one and all!
Finally had my chance to be Head Cook, and I did well. I fed 150 at
Feast, and more than that for the Side Board. (gate tells me the tally was
~ 300 people) The Side Board (lunch) consisted of: Lentil with Ham Soup,
Barley Beef Soup, and Chickpea Soup (with a Veg variation). Meat Pies,
Ember Day Tarts, Viaunde of Cypres Ryalle, oranges & strawberries, olives,
bread, butter, honey, and Welsh Cakes.
Feast consisted of two Courses: Baked Ham with 2 mustards, Golden
Leeks& Onions, Pasternakes & Scyrrts, Hony Douse and Gyngerbrede. Asparogos
with Lemon, Roast beef Aujus, grilled mushrooms & horseradish sauce,
Barley & Funges, Syrosye, wafers. Bread butter, Sekajaben, boiled eggs &
a venison sausage as "appi-teasers" on the tables just prior to feast.
The Sekajaben was a variation: using dried spearmint to make a tea, and
then making the simple sugar with that & adding the wine vinegar. Used
Oxtail for the barley beef soup, and most everything came from a period
source. The vegs werre in their own broth or I used a veg broth/stock.
The hot food went out hot, the cold stuff went out cold, everyone was
full to groaning, and I did not under-estimate the meat (I was worrying I
hadn't enough) at 3 persons/pound. ALL of the kitchen staff had a break
about mid-aftrnoon to watch the final round coz we were that far ahead of
schedule. Many many compliments for the efforts -- only one main
criticism from one person: not enough of the venison sausage --which was a
last minute gift from a member of the populace -- something not planned at
all.
I wonder when my next one will be?
Caointiarn
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