SC -menu & looking for recipes

[Karen O]

    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