[Sca-cooks] help, comments, reassurance, constructive criticism

[Jadwiga Zajaczkowa / Jenne Heise]

> >I'm putting in the bid for the June Landsknecht feast tonight.
> 
> Looks very good. 

Thank you very much!

>On the "too much food", our 
> usual rule is 8 oz per person boneless meat 
> before cooking, less if you have a lot of other 
> substantial protein dishes such as cheese pies. 

*nod* I'll have about 4 oz chicken, 1.5 oz fish, 2 oz beef and 4 oz 
pork-- so a bit more than y'all but we have lots of heavy meat eaters. 
:)

>I 
> see you have the compost recipe following the 
> menu; where is that going into the feast?
> Also, what do you call compost on a menu? Call it 
> compost and get the inevitable jokes or honest 
> startled reactions? Compote?

That's the pear chutney in the starters. I figured it would work ok
there, or fail, and if it failed, it would have faded to the backs of
people's minds by the end of the feast.

> Elizabeth/Betty Cook
> 
> >
> >Starters:
> >
> >-Soft Cheese
> >-Bread
> >-Pear Chutney (Pear compost)
> >- Boiled Garlic (Aquapatys)
> >
> >First Course:
> >-Cumin Chicken (chicken thighs in a cumin sauce)
> >-Rice
> >-Carrot Pie
> >-Sallet of Herbs
> >-leek or onion sops
> >
> >Second Course:
> >-Roast Pork (Bourbelier de Sangeler, Le Menagier de Paris)
> >-Barley Groats (in broth)
> >-Cebollada of Onions de Nola (parboiled, sauteed, in an almond
> >milk/cheese sauce)
> >-Tart of Green vegetables (from Le Menagier de Paris)
> >-Plum Mousse
> >-Mustard Sauce
> >
> >Third Course:
> >-Beef Rolls (from the Libro Novo)
> >-Roasted Mushrooms
> >-Asparagus or Snap peas
> >-Baked white fish in Rosemary Sauce
> >-Sauce Aliper (garlic pepper sauce)
> >
> >Dessert Board
> >-Candied Citrus Peels
> >-Candied Ginger
> >-Candied seeds
> >-Gingerbrede
> >-Quince paste if I can buy it cheap
> >-Anise cookies
> >-Leche Lombard (date rolls)
> >-Assorted berries
> >
> >
> >--------------------------------------
> >
> >Compost
> >
> >
> >"Take rote of persel, of pasternak, of rafens, scape hem and waische hem
> >clene. Take rapes & caboches, ypared and icorue. Take an erthen  panne
> >with clene water & set it on the fire; cast alle thise therinne.
> >Whan they buth boiled cast therto peeres, & parboile hem wel. Take alle
> >thise thynges vp & lat it kele on a faire cloth. Do therto salt; whan it
> >is colde, do hit in a vessel; take vyneger & powdour & safroun & do
> >therto, & lat alle thise thynges lye therin al nyyt, other al day. Take
> >wyne greke & hony, clarified togider; take lumbarde mustard & raisons
> >coraunce, al hoole, & grynde powdour of canel, powdour douce & aneys
> >hole, & fenell seed. Take alle thise thynges & cast togyder in a pot of
> >erthe, & take therof whan thou wilt & serue forth."
> >- -Curye on Inglish, p. 120-121
> >
> >1 lbs. carrots, sliced thin
> >1/2 lb turnips in small pieces
> >1-2 parsley roots
> >1-2 parsnips
> >1/2 head cabbage, in small pieces
> >2-3 lbs pears, in chunks
> >1 tsp. salt
> >6 tblsp. vinegar
> >2 tsp. ginger
> >10-15 threads saffron
> >sweet wine
> >1 cup honey
> >2-3 tbsp. lombard mustard sauce
> >1 c. currants
> >1 tsp. cinnamon
> >1/2 tblsp. each anise seed & fennel seed
> >
> >Put the root vegetables and cabbage in a pot of water and bring to a
> >boil. Add the pears. Parboil and drain. Lay on a cloth to cool. Sprinkle
> >on salt.  Mix vinegar, ginger and saffron, and sprinkle this on the
> >vegetables. Leave overnight, covered. In a large jar, mix the
> >vegetables and currants. Heat the honey with the wine, then pour it,
> >with the mustard, spices and other seeds, over the mixture. Seal the jar
> >and refrigerate.
> >
> >
> >Curye in Inglysch, ed. Constance B. Hieatt and Sharon Butler, Oxford
> >University Press, 1985.
> >Book IV, Forme of Cury, No. 82, Slyt soppes., p. 116
> >
> >82. Slyt soppes. Take white of lekes and slyt hem, and do hem to see? in
> >wyne, oile, and salt. Tost brede and lat in disshes, and cast the sewe
> >aboue, and serue it forth.
> >
> >    * Leeks 9 large
> >    * Wine 2 C
> >    * Olive oil 5 Tbsp
> >    * Salt 1 ? tsp
> >
> >Slit and wash leeks to remove sand. Cut off tough green section; then
> >cut remainder into pieces ca 1. long. Saute in olive oil. Add wine and
> >cook 15 minutes until done. Serve with toasted bread.
> >
> >CHICKEN COMINY.
> >(Le Menagier de paris)
> >Put pieces in water and a little wine to cook then fry
> >in fat, then take a little bread, moisten in your stock, and first take
> >ginger and cumin, mixed with verjuice, grind and sift and put all
> >together with meat or chicken stock, and then add color with saffron or
> >eggs or egg-yolks strained and poured from above into the soup after it
> >has been removed from the fire.
> >Chicken
> >Wine
> >Bread
> >ginger
> >cumin
> >verjuice
> >chicken broth
> >saffon
> >eggs
> >
> >--
> >-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> 
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-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"The toad beneath the harrow knows/exactly where each tooth-point goes,
The butterfly upon the road/Preaches contentment to that toad." 
			- Rudyard Kipling