[Sca-cooks] Foods for Begining SCA Cooks

[Bronwynmgn at aol.com]

In a message dated 2/9/2006 1:02:50 P.M. Eastern Standard Time,  
SilverR0se at aol.com writes:

<<Does anyone have any suggestions for good foods to introduce to  newbies? 
The 
recipes must be able to be made the night before and served  room temperature 
or cold. >>
 
I have successfully used "Drye Stewe for Beeff" for such a purpose.   It's 
effectively pot roast, using wine as the liquid, and putting diced onions,  
whole cloves, blade mace, and ground pepper on top of the meat while  cooking.  
Bloody easy to make.  It's from a 15th century English  manuscript known as 
"Arundel".
 
Take a fair urthen pot, and lay hit well with splentes in the bothum  that 
the flessh neight hit not; then take rybbes of beef or faire leches, and  couche 
hom above the splentes, and do therto onyons mynced, and clowes, and  maces, 
and pouder of pepur and wyn, and stop hit well that no eyre goo oute, and  
sethe hit wyth esy fyre.
 
Brangwayna Morgan