SC - Artemisia Crown Tourney Feast

[Sue Clemenger]

Hey, I was there and _I_ don't remember any sekjaben! Darn! When did you serve
it...lunch or dinner?
(bye the way, everybody, she did _real good_!)
- --Maire

Karen O wrote:

>      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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