[Sca-cooks] Boar Hunt Feast 2001 on-line

[lilinah at earthlink.net]

I finally up loaded my HTML'ed recipes that i cooked for the Province
of the Mists Boar Hunt Feast, held 8 Dec 2001.

The start page for this feast is
http://witch.drak.net/lilinah/2001Menu.html

The meal was mostly German food with recipes taken from the 14th
century "Ein Buch von Guter Spise" and from the 16th century
cookbooks of Marx Rumpolt and of Sabina Welser. I also included some
compatible English recipes from the very late 14th century "Form of
Curye" and from "Two Fifteenth Century Cookbooks" (which actually has
recipes from more than 2 manuscripts).

It has since been pointed out here that the inclusion of egg white in
the Swallenberg Sauce was due to someone's inaccurate translation,
the very translation i used. I will amend the page soon to reflect
this. Despite this, the sauce turned out quite good - a nice balance
of honey, wine, garlic and spices.

The Boar Hunt Feast 2001 pages are not linked into the rest of my
site, but i'll probably fix that today or tomorrow, and link in the
Medieval Persian recipes, too.

Anahita

Just to remind you what i made (i'm sure you're all sick of seeing
this by now) - i've noted the English recipes

--- RELISHES ---
- Lemons, chopped with sugar and pomegranate seeds
- Cucumbers in white wine vinegar, honey, caraway seeds, dill seeds,
fennel seeds, whole peppercorns, saffron, mustard, and salt
- Red Cabbage in red wine vinegar, honey, caraway, anise, salt and pepper
- Beets marinated in horseradish, red wine, red wine vinegar,
coriander, caraway, anise, and salt
- Mushrooms in white wine vinegar, white wine, whole peppercorns,
salt, whole cloves, nutmeg, mace, bay leaves, and fresh ginger - 16th
c. English

--- FIRST COURSE ---
- Split Pea Soup with vegetable broth, beer, white wine vinegar, egg
yolks, bread crumbs, parsley, salt, caraway seeds, sugar, ginger,
cinnamon, white pepper, grains of paradise, cardamom, and saffron -
my version based on a number of historic examples
- Chicken & Quinces with breadcrumbs, white wine vinegar, ginger,
anise, & pepper
- Rice with Cherries cooked in red & white wine-based almond milk,
butter, sugar, & salt
- Funges - mushrooms, leeks, vegetable broth, saffron, ginger,
cinnamon, cloves, cubeb, galangal, grains of paradise, nutmeg, and
white pepper (14th c. English)

--- SECOND COURSE ---
- Brawn in Peverade - pork with red wine, bread crumbs, pearl onions,
red wine vinegar, salt, cinnamon, mace, white pepper, red sanders,
cloves, sugar, ginger, and saffron (14th c. English)
- Root Turten - a pie of turnips, parsnips, carrots, butter, salt,
sugar, white pepper, cinnamon, ginger, and mace, in pie shells of
flour, butter, vegetable oils, and salt
- Apple moys - apples pureed with almond milk, sugar, red sanders,
saffron, cinnamon, ginger, cloves, and grains of paradise (15th c.
English)
- Sallat of lettuces, parsley, spinach, watercress, red onions,
leeks, scallions, fresh chives, fresh dillweed, fresh mint, fresh
rosemary, fresh sage, & edible flowers with olive oil, balsamic
vinegar, and salt (14th c. English - there are German green salad
recipes, but with less specific detail)

--- THIRD COURSE ---
- Roast Pork with garlic (no recipe)
- Beef Tongue with sauce of apples, onion, vinegar, butter, white
raisins, currants, flour, white pepper, and saffron
- Spinach with butter, split pea broth, optional bacon, currants,
sugar, ginger, and pepper
- Lentils, brown and red with vegetable broth, onion, garlic,
parsley, dillweed, celery leaves, optional bacon, and salt
- Char de Wardons - Pears cooked in white wine, then pureed with
sugar, honey, cinnamon, ginger, and egg yolk (15th c. English - the
only German recipes i found merely cooked pears in honey with no
seasonings specified)
SAUCES
--- Horseradish Sauce of fresh ground horseradish with ground
almonds, white wine, sugar, and salt
--- Swallenberg Sauce - white wine, honey, egg whites, garlic, salt,
ginger, and white pepper
--- Bitter Seville Orange Sauce made of seville orange marmalade,
sugar, cinnamon, rosewater , and salt
--- A Sauce for Venison or Pig - apples, white wine, cherry syrup,
almonds, Lebkuchen, white wine vinegar, raisins, currants, cinnamon,
butter, ginger, white pepper, & cloves