[Sca-cooks] vegetable stock

[JPC]

Could you please post the recipe in the original or translated form? That 
would help with giving an answer to your question.

Thanks,
Christopher

----- Original Message ----- 
From: "Lonnie D. Harvel" <ldh at ece.gatech.edu>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, September 01, 2005 12:03 PM
Subject: [Sca-cooks] vegetable stock


>
> Greetings!
>
> For my upcoming saxon feast, I need a goodly quantity of vegetable stock. 
> I prefer to make it rather than buy it. I often make my own, but in much 
> smaller quantities, and for contemporary purposes. Does anyone have any 
> "rules of thumb" regarding rations? A recipe perhaps (seems silly for 
> stock, but I guess that is what I am asking for).
>
> I will need 60 cups for one dish, and would like to have at least another 
> 20 cups on hand for other uses. I plan to make all of my vegetable dishes 
> vegetarian (ovo-lacto) so I will need some flavorful liquid that does not 
> contain meat.
>
> What I have in mind so far:
>
> Good ol' mirepoix (onions, carrots, celery)
> salt
> pepper
> bay
> marjoram
> (I often picth a rudabega in if I want a more earthy flavor. Are those 
> period to 10th century England?)
> butter
> water
>
> Suggestions welcome. Here is a pointer to the feast if you want a context:
> http://www.brynmadoc.org/danelaw14.html#feast
>
> Thanks,
> Aoghann
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