[Sca-cooks] Seige Cooking May War
Bj Jane Tremaine
vikinglord at cox.net
Mon Jun 11 23:58:43 PDT 2007
My Household (Blackened Pot) again entered in the May War Siege Cook off.
We were given a them of late 11th century on an island off of Italy.
We were given 64 ingredants, lets see if I can remember them all;
cream(we made butter and a soft cheese)
1 meaty lamb bone
1 beef bone
approx 1lb of ground pork
1 pork loin
3 small onions
natural sausage casings
rape(not sure of spelling)
sour dough starter
and a lot of spices I cannot remember the names of
cream fish soup
pork rolls(both savory and sweet)
mashed garbonzo beans
stuffed chicken breast
chicken in a cream sauce
We had 4 main cooks, two who helped after they came of the battle field and
two scribes. No modern cooking teckniques were used and we all forgot a
grinder or mort and pestel.
We got best period use of supplies, and a lot of fun. I can not remember
the name of the team who took both best presentation and first place, but
they had 2 cooks and were well deserving.
My favoret reciepe is the chicken in a cream sauce. We are going to use in a
future repast for the College of St Isadore. (San Diego State College)
CAID, Calafia, Blacken Pot and Drafn
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