[Sca-cooks] Newbie to the list....

[Elaine Koogler]

Sounds wonderful.  You are to be congratulated on a job very well done!!!

Kiri

lilinah at earthlink.net wrote:

> Glenn Crawford" <gacrwfrd at hotmail.com> wrote:
> >The feast is 22 Sept. Our Budget is @$200.00 which is @$10/plate.
> >
> >We hold in the wood's at a friend's house we have made a make shift building
> >out of logs and burlap. We have created 2 fire pits, one is to cook on the
> >other to socialize.
>
> My first feast (after i'd been in the SCA 1-1/2 years, eaten at one
> feast and helped cook one other) was The Beacon's Gate Boar Hunt last
> December. I fed 90 people on $300 (not counting the Boar's Head cake,
> which was donated) - that's $3.33 per plate. There were some grains
> and some vegetables left over.
>
> It was a huge feast and everyone was stuffed. Nearly all the food was
> from Medieval and Renaissance recipes.
>
> BEVERAGES
> Hot Spiced Cider (not documentably medieval)
> Hot Faulx Ypocras (authentically spiced but non-alcoholic hypocras of
> grape and other juices)
> (no alcohol could be served at the site, but i used some in my cooking)
>
> ON TABLES
> Bread - manchets (white rolls) and sourdough rolls
> Butter
> Cheeses: brie (8th c.), emmenthal (13th c.), gouda (13th c.), munster
> (8th or 13th c.), and parmesan (13th c.)
> Compost: "chutney" of spiced root vegetables, cabbage, and pears -
> English, Forme of Cury, 14th c.
> Pitchers of water
>
> FIRST COURSE
> Mild Italian Pork Sausages (store bought but similar to a late Medieval recipe)
> Cabbage with Fennel and Apples - Italian, Libro della Cucina, 16th c.
> Funges (mushrooms) - English, Forme of Cury, 14th c.
> Chyckens in Gravey - English, Forme of Cury, 14th c.
> Limonada (Lemon Sauce) - Catalan, Libro del Coch, 1520
> Rice in almond milk - English, Forme of Cury, 14th c.
> Crustade Lumbarde (cooked egg custard pies with dates and prunes) -
> English, two Harleian MS in Two Fifteenth Century Cookery Books
>
> SECOND COURSE
> Roast Pork Loin (not medieval, but not far off)
> Apple Juice Sauce - Spanish, Granado, Libro del Arte de Cozina, 1599
> Horseradish-Honey Sauce - Spanish, de Nola, Libro de Guisados, early 16th c.
> Garlic Sauce with Walnuts and Almonds - Spanish, Granado, Libro del
> Arte de Cozina, 1599
> Sallat  - English, Forme of Cury, 14th c.
> Turnips in Mustard Sauce - French, la Varenne, 1654
> Buttered Onions and Apples - English, May, Accomplisht Cook, 1660
> Frumenty  - English, Forme of Cury, 14th c.
>
> DESSERT COURSE
> Boar's Head Sotiltie: gingerbread cake with colored marzipan frosting
> - prepared and donated by Dorothea Ravn
> Gingered Apples (Beacon's Gate Boar's Hunt Tradition)
> Pies of Whole Pears - French, Guillaume Tirel dit Taillevent, 15th c. edition
>
> I used a modern kitchen with ovens to roast the pork legs and bake
> the pies, had the equivalent of 4 or 5 burners for the various pots
> of food, and used electric rice cookers to cook the grains before
> finishing them in big pots on the stove. I made some stuff at home
> ahead of time. I had about 10 helpers, not all of whom were cooking
> full time.
>
> Original recipes, my redactions, and discussion of processes are up
> on my website:
> http://witch.drak.net/lilinah/menu.html
>
> I could not have done it without the help and generosity of both my
> crew and of many people on this list, some of whom are credited on my
> website.
>
> And i am doing it again this year, as i've posted to the list, mostly
> German, mostly 16th c.
>
> Anahita
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