[Sca-cooks] Drachenwald Coronation/12th Night Menu

[Mark.S Harris]

Lucrezia posted her menu for the Drachenwald Coronation:
> Thought I would post the Menu. Most of it's from the new translation of "Da=
> s
> b=FCch von g=FCter spise":

I may just be losing track of previous conversations, but which
translation is this?

> Course 1:<?xml:namespace prefix == o ns ==
> "urn:schemas-microsoft-com:office:office" />

> Caraway & anise sauce

I'm not sure I've seen this. Sounds like it might be good. Probably
best on a strong tasting meat such as roast rather than chicken
though.

> Swallenberg (garlic & ginger) sauce

Tried this for the pot luck at our Yule Revel. I wasn't that
impressed. However, the populace was. They liked it much better
than the marzipan peach pits that I made. The Baron told me
twice how much he liked them, but I got only one vote (with
game pieces issued to the populace) for this but I got seven
for the sauce. I thought the peach pits would be a "sure
winner" (which I would have turned down as Event Steward) but
didn't happen.

> Salmon parcels (wrapped in dough) <I won't be cooking this one!>

Is this similar to the one in Ruperto de Nola's 1529
"Libre del Coch"? An interesting recipe. Turned out both
myself and another did this recipe for our recent Cook's Guild
meeting.

> Greek rice (half-boiled then fried)

Any evidence of rice being done this way there (or anywhere else)
in period? How does this compare to boiled rice or fried rice?

> Boiled chickens two ways (one with garlic and one with bacon & sage)

Do you just put the chicken parts and the garlic or the chicken
parts and bacon and sage in water and boil them?

> Venison with Lord's sauce

And "Lord's" sauce is?

> Cherry cake (more like cherry jerky....)

Is this just mashed cherries that are squished together
and then dried?

> Nuremberg gingerbread

How does this vary from other medieval gingerbread?

> Spiced nuts, etc.

Do you have a specific recipe that you are following for this? Or
are you just cooking the nuts in say melted butter/oil and then
sprinkling with spices?

Thanks,
  Stefan li Rous
  stefan at texas.net