[Sca-cooks] 13th century feast

[Pixel, Queen of Cats]

Let's see, a suggested menu for late 13th/early 14th c. Western Europe:

On the tables (the practice may not be entirely period, but it keeps
people from eating the servers, and gives the cooks a chance to breathe
before sending out the first course):

bread
butter
honey-butter if you must
other things you feel like putting on the tables

First course:
chykens in hocchee OR chykens in gravey
the first two recipes in the Anglo-Norman mss--the pork meatballs and sage
sauce, which names I do not, at the moment, remember
caboges in potage
cressee OR macrows OR loseyns
peer in confit
erbolat


Second course:
Turk's head OR cormarye, depending on how much fuss you want
gees with sawse madame
spynoch or benes y fryed
tarte in Ymbre day
fenkel in soppes OR slete soppes
chyrsye

Third course:
roast beef with Lumbard mustard
bunny in cyvee
hebolace or perhaps a porrey of pesen
funges
[and dare I say it?] cuskynoles
darioles


Margaret FitzWilliam, who really ought to be working


On Mon, 27 Aug 2001, Olwen the Odd wrote:

> 13th century generic will be fine.  We can maybe sort something out if we
> get 'location' with the documentation.
>
> Thanks again!
> Olwen
>
> >13th century *where*? Or just generic 13th century, anything from
> >anywhere?
> >
> >Margaret FitzWilliam
> >
> >On Mon, 27 Aug 2001, Olwen the Odd wrote:
> >
> > > Great.  We discussed this feast at Cooks Guild last Saturday.
> > >
> > > All right folks on the list.  The theme is 13th century.  I am
> >officially
> > > asking for any suggestions, including documentation, of possible
> >inclusion
> > > on the menu.  I know I do not have cookbooks from that time so HELP!
> > >
> > > Yes, I did talk to the Guild about my asking for suggestions here.  So
> >here
> > > is everyone's chance to help us out.  And anyone who can should try to
> >make
> > > it to Atlantia Kingdom Twelfth Night.
> > >
> > > Olwen
> > >