SC - Help for Eastern European Feast

[david friedman]

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At 7:19 AM -0500 3/13/00, Hank wrote:
>Unto the cooks of the list does Muirghen send greetings
>
>Well I have stepped in it rather spectacularly.  I volunteered to 
>cook a feast (November) but in a cuisine I am not familiar with.  So 
>I ask your help to find delectables for a feast centering in Russia, 
>Hungary, Poland, Prussia or even as far south as Constantinople.  If 
>you can help I greatly appreciate it.  I am looking for things that 
>are period and range in flavour.  My plans at the moment are three 
>removes (in addition to appetizer and desert) of beef, chicken, and 
>pork.  But I am intrigued with a venison recipe I recently 
>discovered, unfortunately, no documentation.  I am willing to do 
>some redacting if required, but am fluent only in English!
>
>Thank you in advance for your assistance.
>In Service to Crown and Coronet
>Muirghen

There is a recent book, in English, on medieval Polish cooking; I 
haven't read it and don't know how reliable it is. The only other 
Eastern European sources I know of (in English) are the Domostroi, 
which is a very late period Russian household manual containing a few 
usable recipes, and a few Hungarian recipes in _The Cuisine of 
Hungary_ by George Lang.

Incidentally, SCA usage to the contrary, "remove" is not a period 
term for "course." Course is.

David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.best.com/~ddfr/
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At 7:19 AM -0500 3/13/00, Hank wrote:

<excerpt><smaller>Unto the cooks of the list does Muirghen send
greetings

 

Well I have stepped in it rather spectacularly.  I volunteered to cook
a feast (November) but in a cuisine I am not familiar with.  So I ask
your help to find delectables for a feast centering in Russia, Hungary,
Poland, Prussia or even as far south as Constantinople.  If you can
help I greatly appreciate it.  I am looking for things that are period
and range in flavour.  My plans at the moment are three removes (in
addition to appetizer and desert) of beef, chicken, and pork.  But I am
intrigued with a venison recipe I recently discovered, unfortunately,
no documentation.  I am willing to do some redacting if required, but
am fluent only in English!

 

Thank you in advance for your assistance.

In Service to Crown and Coronet

Muirghen

</smaller></excerpt><smaller>

</smaller>There is a recent book, in English, on medieval Polish
cooking; I haven't read it and don't know how reliable it is. The only
other Eastern European sources I know of (in English) are the
Domostroi, which is a very late period Russian household manual
containing a few usable recipes, and a few Hungarian recipes in _The
Cuisine of Hungary_ by George Lang. 


Incidentally, SCA usage to the contrary, "remove" is not a period term
for "course." Course is.

David Friedman

Professor of Law

Santa Clara University

ddfr at best.com

http://www.best.com/~ddfr/

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