SC - MEXICAN CHOCOLATE BREAD

[Decker, Terry D.]

I concur.  Whole pear pie is the first thing that came to my mind as well.  
It's attractive, easy and not too expensive.  All the best qualities!
olwen


>From: grizly at mindspring.com
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - My First Feast as Head Cook
>Date: Tue, 03 Oct 2000 23:12:34 -0400
>
>I recommend Whole Pear Pies that can be found in Medieval Kitchen, IIRC.  
>It is paers baked in pastry crust with butter and granulated sugar.  they 
>are to DIE for.  The bottom crust is candied and glorious.  You do four or 
>so in a crust.  We did three in a crust in bread loaf pans for support.
>
>Mustard is grand for the sausages.  I do see it later in feast though.
>
>Frumenty with wheat is a nice change of pace, and appropriate for hard 
>winter wheat.  Use a recipe with saffron in it :o)
>
>
>niccolo difrancesco
>
>
>sca-cooks at ansteorra.org wrote:
> > I'm now planning the feast for The Boar's Hunt on December 9th, which 
>will be my first as chief cook.
>
>
>_First Course_
>Sausages or Chicken (i haven't decided, although sausages are easier
>as we will buy ready-made) - is there a good sauce for sausage?
>*******
>Grain dish, "cheap and filling"  - Last year's barley pottage was
>horrible and nobody ate it. I'm thinking Frumenty with cracked wheat.
>Any other suggestions?
>*****
>_Dessert_
>Cooked Fruit - i'm thinking quinces, maybe, if they aren't too
>expensive, or maybe something of dried fruit, or pears in red wine -
>any suggestions?
>
>The food is served on platters brought to each table of eight diners,
>who then serves themselves.
>
>I'm also thinking of having a table with a big pot of mulled cider,
>bread, cheese, and compost (which i'll make ahead of time) throughout
>the feast for "self-service". Between courses there will be
>entertainments, such as singing, story-telling, and our own
>principality magician.
>
>---------------------
>
>I have menus from the last 7 Boar Hunts, from 1993 through 1999.
>
>A tabulation of previous feasts shows:
>
>Roast Pork at all 7
>Funges at all 7
>Salat at all 7
>Turnips: armored at 5, in mustard sauce at 2
>Green Vegetable: mustard greens at 1, Buttered Worts at 6
>Cabbage: soup at 1, "salat of caboges" at 6
>Apples: roast at 1, gingered at 6
>Savory tart at 7: cheese tarts at 1, Custard Lumbarde at 6, Tarte de Brie 
>at 1
>
>Roots at 4: form not specified at 2, Potage of Roots at 1, Baked
>carrots and parsnips at 1
>Roast Beef at 4
>
>First course: meat pies at 1, sowpys dorry at 2, Jowetes of Almand
>Mylke at 1, Sausages at 1
>Second Course: brawn royal at 1, Bird Pie at 1, Chike in Canel and
>Orange Sauce at 2, whole roast chicken with green sauce at 1
>
>Stewed Pears at 2 (in 93, 99)
>Barley in Potage at 2 (in 97, in 99 almost all of this came back to
>the kitchen as it was a pretty awful tasteless gluey mess)
>
>_Dessert Course_
>Boar's Head Subtletie at all 7 (what the base is may vary -
>gingerbread or decent fruit cake)
>plus
>Gingerbread in 93 and 99
>Lenten Pancakes in 93
>Darole with Cherries in 94
>Puddings [kind not specified] in 94
>Lemon Tarts in 95 and 98
>Divers Cakes in 96
>Bred Pudding in 97
>Butterkucken in 98
>
>---------------------
>
>Thanks for any pointers,
>
>Anahita al-shazhiyya
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