[Sca-cooks] Home from Pennsic also + upcoming feast stuff

[Olwen the Odd]

Ack.  Had I known you would be going home and meeting up with Amanda (from
Wales) I could have sent along the snot pot with you.  As it is, I shall be
posting it off to her next week.

It was so fun to meet you.  I had so much fun playing with glass with you
and Mauve.

The feast you have planned sounds great. I don't think you could go wrong
with boar and spirits.  Please keep us posted as to the reception of it and
so forth.
Olwen
> >
> > Now that I'm home, I have to cook a feast on the 1st of September for
>our
> > Shire's annual Lammas Festival, and for which I am hurriedly doing the
>test
> > cooking. All the recipes are taken from "Forme of Curye", which is not
>my
> > usual culinary option, but is proving quite interesting to do redactions
> > from. The current menu is Course 1: Chyches, Tart in ymbre day, Hares in
> > Papdele and bread; Course 2: Roast Wild Boar, Galyntyne Sauce, Gaunceli
>for
> > Gees Sauce, Pynnonade, Benes yfryed and Synoches yfryed; Course 3:
>Rysshews
> > of Fruyt, Comfits, Nuts and Digestive (and highly alcoholic) Liqueurs -
>the
> > latter of which were produced by my best friend Meesha de Valence and I
> > under the name The Wrecked Angle Brewery (a pun we're rather proud of
><gr>)
> >
> > That said, if anyone has any advise on roasting wild boar, it would be
>most
> > appreciated.
> >
> > Anyway, it's good to be back onlist, and I hope those of you who caught
>the
> > lurgy at Pennsic will be feeling well soon,
> >
> > Ciao
> > Lucrezia


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