SC - Re: First feasts
Bonne of Traquair
oftraquair at hotmail.com
Mon Jan 22 15:15:33 PST 2001
> > Now _there's an interesting potential topic....so, everyone, what did
>y'all do for _your_ first feast?
>--Maire >>>>>>
My first feast was almost 4 years ago, for the Feast of St. George. I'd
been in the SCA as well as on this list for about a year at the time. I'd
done a standard cold meat/cheese/bread lunch the winter before.
Because of friends with food issues, serving a varied menu that did not
exclude them or cause much extra work for me was my personal challenge.
Stefan has a write up of this in the Florilegium, under Feasts, from which I
snipped this. I wish now I had better references than 'as posted here', I
probably do, on paper.
#dairy free
*veggie friendly
@ onion-free
The First Course
Ciambelles #*@
Split pea soup (from The Medieval Kitchen) #*@
Boiled Beef with onions and mushrooms #(@ if requested in advance)
Skirrets, Rapes and Pasternakes (as posted here)# (*@ if
requested)
Tartys in Applis (also posted here) #*@
(why are skirrets, rapes and pasternakes not vegetarian food?
Because they are cooked in good broth from the beef, unless otherwise
requested.)
The Second Course
Roast Chicken #@
Sallet of Spring Greens and Fresh Herbs #*(@ if requested)
Asparagus and Green Onion (Medieval Kitchen)#*(@ if requested)
A French Custard (Fettiplace)*@
Bread #*@
The Final Course
Bisket Bread (Fettiplace) #*@
Mato (Sweetened goat cheese) *@ (#?)
Garnish of violets #*@
(Whether or not goat cheese qualified as safe I left for Corwyn to
decide himself)
False Hippocras to drink (a spiced "wine" punch for a dry site)#*@
Bonne
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com
More information about the Sca-cooks
mailing list