SC - Feast Report

[lilinah at earthlink.net]

Adamantius asked me:
>Glad you had a good time, though. So when are you going to cook a period
>feast for this group?

And here i thought everyone was tired of me bombarding the list with questions.

My first feast as head cook will be the Beaconsgate Boar Hunt on 
Sunday December 10th. I posted the tentative menu to the list 
recently as "SC - Tentative Boar Hunt Menu". The food is mostly 
Medieval "English", with a few exceptions - a couple Elizabethan 
English and some of those sauces (see below).

The hot spiced cider isn't exactly period, and i may do the peri-oid 
faux hippocras a couple listees suggested, see thread titled: "SC - 
false hippocras was Tentative Boar Hunt Menu".

The sausages in the first course won't be from a "period" recipe, as 
i don't have the equipment, time, or experience to make sausages for 
100 people - although at least sausages are period and i won't get 
any of the nouveau types. Any recommendations which kinds available 
today are "more Medieval"?

I'm still trying to decide:

1) which sauces to make for the roast pork (which will be served with 
turnips in mustard sauce), see thread titled:  "SC - Sauces". Given 
the tasty suggestions from several listees, especially Jadwiga 
Zajaczkowa and Lady Brighid ni Chiarain, i may make two or three, 
depending on how much kitchen help i have, since several recipes take 
ingredients i will have.

2) and what to have for a third dessert. I'm serving rice with the 
first course and a Lombard custard in the second course. So far the 
dessert course has a period pear tart (whole pears in a crust) and 
the Boar's Head sotiltie - generally period ginger bread with colored 
marzipan coating - which someone else will make.

If i manage to bring this off without too many problems, i may 
consider bidding on a feast next year at which i can serve Near 
Eastern or Mediterranean foods, which i personally prefer.

Anahita al-shazhiyya