baklava recipe (was Re: SC - Help with Cooking period Italianfood.)

[Olwen the Odd]

I ran tavern at Sheep Wars this weekend.  I wasn't concerned with period food, 
so I did brats and hamburgers.  Smoked brisket and smoked turkey legs (I wanted 
to see how my new smoker would do). There were about 150 attendees, and I broke 
even (yippie). I did biscuits and gravy or meat fillings and omelettes for 
breakfast both mornings.  Biscuits and gravy sold out on Saturday, but only sold 
one on Sunday.  Sold lots of omelettes both mornings.

It was chilly, so iced drinks didn't do well.  Hot tea and coffee were drinks 
for the day.

Make sure you have good help.  My serving wench got drunk and didn't show up 
until 1 pm Saturday afternoon. Repeat story on Sunday. It's hard to cook, take 
orders, and make change all by yourself. 

If I do this again, I'm smoking the brisket in advance and slicing it at home.  
Freeze and reheat on the grill or in a slow cooker (I did have electricity 
available).

Everyone enjoyed the food.  

Liadan

On Tue, 3 Apr 2001 12:41:19 -0500  you wrote:

> 
> I don't know about the Cornish pasties we've kicked around are period, but
> here is a little something from Ein Buch von Guter Speise which meets the
> basic criteria for a pasty.
> 
> Bear
> 
> 15. Von pasteden (Of pasties)
> Wilt du machen pasteden von vischen. so schupe die vische und ziuhe in abe
> die hut, swenne sie erwallen, und hau sie zu cleinen stücken. hacke peterlin
> und salbey dor in und tu dor zu pfeffer und yngeber, zinemin und saffran.
> temper ez allez mit wine einen dünnen derben teye und tu die vische dor in.
> und giuz den wine dor uf und decke ez mit eime dünnen teyge und mache daz
> umme und um gantz und brich oben ein loch dor in. und lege da für ein
> clüsterlin von teyge und laz ez backen. Also mac man auch hüenre machen.
> auch fleisch oder wilprete oder ele ode vögele. 
> This is how you want to make pasties of fish. So scale the fish and remove
> the skin when it boils. And strike it to small pieces. Chop parsley and sage
> there in. And do thereto pepper and ginger, cinnamon and saffron. Temper it
> all with wine and make a thin dough (possibly freshly made as opposed to
> sourdough) and add the fish therein and give the wine thereon and cover it
> with a thin dough and make that round and round whole (possibly shape the
> pastry before adding the fish and wine). And break above a hole there in and
> lay there for a cover of dough and let it bake. So one may make also hens.
> Also meat or wild meat or eel or birds. 
> 
> 
> 
> > Also meat pies or pasties
> > (although I don't believe pasties are documentably period)
> > are good choices and can be made ahead. They are good at
> > ambient temps. If you get a Coleman oven that really helps
> > as well.
> > 
> > Gunthar
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