SC - Re: OMIGOD- HAPPY MEALS AT CROWN TOURNEY
Kekilpenny@aol.com
Kekilpenny at aol.com
Tue Feb 29 06:22:05 PST 2000
Greetings one and all!
Having been the kitchen wench for so long, I finall get to be the Head
Cook!!
My first feast and I get to serve about 200 for the day board, and 150
(max) for evening feast. And I am playing it "safe" for the most part.
The cool thing, is that I am busting out of the Pottage, cheese, cheap
bread & fruits lunch mind meld.
Since this is our Crown Tourney, I have planned a substantial day board:
Lentil w/ ham soup, chickpea soup and barley beef soup
Meat pies, tarts for an Ember day, and Viaunde of Cypres Ryalle
Fresh & pickled vegtables, fresh fruits and bread
Evening Feast is: (1) Golden leeks and onions, Ham with Mustards,
Parsnips and Scyrrets, Honey Douse & wafers
(2) Spynoch Pfryed (or Worts), Roast Beef with sauces, Barley and funges,
Syroyse, and (maybe) gingerbread
I already looked in the Flori-thing for Mustard sauces, but I remember a
certain Adamantius speaking about a Gingered Horseradish Mustard sauce from
Kenelm Digby. I don't have access to this recipe, anyone like to help?
Also, How much servings per pound of spinach? I know it cooks down
real small, and I haven't a clue how much to order.
38 days and counting down . . . . .
Caointiarn
More information about the Sca-cooks
mailing list