SC - Sieggy's "Siege of Antioch Memorial Dinner"

[RichSCA at aol.com]

I saved this for the Fighter Husband to read and also sent it to a few 
Fighter's I know.  They just LOVED IT...And I mean Really loved it.   My own 
lord husband said to tell you it made him hungry and I need to get off the 
computer and make breakfast.  :-)

Now I have used other's recipes in feast (goes without saying), but I have 
never STOLEN a whole feast menu before, but.....  IF I give you creative 
credit can I steal this one?  My sister and I autocrated an event years ago 
called "Vlad the Impaler" and "dressed" up the menu in a similar humorous 
fashion.  It was great!!!   I would LOVE to do this one.  Or invite me to 
yours?  Or both...  :-)

Rayne
Meridies   
  
 Siegfried Heydrich wrote:
 
 >     I've got this feast I've been wanting to do for years. It's based on 
the
 > notion of what you would serve at a feast if you were under siege and 
slowly
 > starving to death. It's all good food, just prepared in such a manner that
 > Only The Hungry Shall Eat! Remember, the worth of a cook is the ability to
 > make do with what you have on hand, heh, heh.
 >     Of course, this could only be served at a fighters collegium, as the
 > Laurels and other hoity-toity types would immediately yak all over their
 > lace ruffs. It would be a great opportunity to see just how tough these
 > stick jocks really are, anyway! And I might add that the shtick potential
 > here is truly awesome. Why, just the power chundering contest alone would 
go
 > down in the history books . . . we judge for volume, range, and color!
 >
 >     Sieggy
 >
 >             Siege of Antioch Memorial Dinner
 >                                     or
 >                 Hungry are the Damned
 >
 >         FIRST COURSE
 >     Moldy Bread
 > Homemade bread, colored & endored in moldy colors.
 >     Ox Grease
 > Whipped butter with rinsed cooked tapioca pearls and egg drop streamers
 > mixed in for texture.
 >     Lumpy Shit
 > Garbanzo, garlic, & olive oil spread chopped coarsely, piped into bowls. 
Use
 > a little corn for texture as well . .  . serve with a plastic fly on top.
 >     Leather Chunks
 > Homemade jerky, cut unto straps, holes punched with buckles added before
 > drying
 >
 >         SECOND COURSE
 >     Mouse Soup
 > Clear broth soup with mouse shaped meat dumplings. with a chunk of water
 > chestnut inside each dumpling <crunch!>.
 >     Pond Scum Salad
 > Lime Jell-O, cool whip, and fruit salad with spinach added.
 >
 >         INTERLUDE
 >     Candied Cockroaches
 > Glazed walnuts, pecans, and almonds.
 >     Crunchy Frog
 > Use a lily pad shaped cookie cutter to make cookies for the base, and use a
 > bit of icing to secure a gummi tree frog to it (upscale confectionary shops
 > sell them)
 >
 >         THIRD COURSE
 >     Ribs of War Horse
 > Beef short ribs in a burgundy sauce.
 >     Breast of Nun
 > Take turkey breast halves, peel back the skin, place a spiced apple ring 
and
 > a maraschino cherry on top, stretch the skin back over and secure. Glaze 
and
 > roast.
 >     Haunch of Beldame
 > Smoked pork butt.
 >
 >         SIDE DISHES
 >     Mess o' Greens in Pus
 > Greens (what have you) and a lemon cream sauce
 >     Stewed Parchment & White Stuff (don't ask)
 > Wonton leaves, written on in waterproof ink, and sauce blanc
 >     Steamed Rat Droppings
 > Fresh made couscous
 >
 >         DESSERT
 >     Fried Entrails
 > Make strings of dried fruit, roll in flour, dip in batter, fry.
 >     Lice Pudding
 > Rice pudding made with white/brown rice mixture and currants.
 >
 >         DRINK
 >     Recycled Rain Water
 > Lemonade
 >     Quench Water from the Smithy
 > Herbal tea
 >
 >  >>