SC - FW: Anniversary banquet

[Susan Fox-Davis]

This looks pretty yummy.  Home smoking, O I may have to come visiting for
Anniversary, when is it?

Good use of fish!  I get so frustrated with the "SCA people won't eat fish"
attitude, despite evidence to the contrary.  We used to refer to pickled
herrings as "earl yummies."  If Eadward behaved very well, he got a yummie.

Which fruits and veggies is he using?  Just wondering.

Where are you getting your venison?  I've got a couple of butchers up here that
carry NZ farmed venison if you need it, just in case the scare-meisters are
correct and you mayn't use properly hunted game.  It's not cheap, particularly
the nice roasts, but it's good.  Pre-chunked stew meat is a bit more thrifty.  I
do a 'bambi bourgonion' with venison, cheap red wine and a torn-up loaf of rye
bread to thicken, then stew it for about 5 hours.  OK, it was one of those
last-minute situations where some ingredients didn't get to the remote site and
we couldn't go out for more, so we improvised.  Necessity is a Mother!

Selene

Jane M Tremaine wrote:

> About 5 mts ago I asked one of the cooks in Calafia to do a "Viking" feast
> for me at an upcoming event thatI am Stewarding.  This is his menu.  Just a
> quick note, we discussed I did not want English Saxon, I don't care if they
> did settle in England and Ireland.  I wanted either; Danish, Swedish,
> Finnish or a mixture with each course being of one area.  This is what I
> got.  By the way I have been told, to late we already started buying.  What
> are your thoughts.
>
> They are making there own cheese and crackers, and doing all the smoking
> themselves.
>
> Jana
>
>         First (cold) Course
>
>         Smoked ham
>         Smoked salmon
>         pickled herring
>         rye crackers (plain and caraway)
>         fresh cheese (plain and dill)
>         pickled veggies
>
>         Second Course
>
>         Smoked goat stew
>         oat bread
>         fresh fruit
>
>         Third Course
>
>         Roast vennison
>         barley, hazelnut, and mushroom pottage
>         roast veggies
>         sweets (possibly honey dipped dried fruit and nuts)