[Sca-cooks] A food challenge

[Johnna Holloway]

Ok if you start with A Proper Newe Booke of Cokerye. 1545

medievalcookery.com and Thomas Gloning list four menus so if you use those you can construct a menu using the online
versions.

http://www.medievalcookery.com/notes/pnboc1575.txt
http://www.uni-giessen.de/gloning/tx/bookecok.htm

First Course:
Potage or stew; Salad; Pigs' feet
Sliced powdered (salted) beef; Shoulder or breast of mutton; Veal; Lamb
Custarde
So here I suppose either beef or veal and either lamb or mutton.

leaving a first a First course 
Potage or stew; Salad; Pigs' feet
Sliced powdered (salted) beef;  Lamb
Custarde

Second Course:
Roasted capon; Roasted conies; Roasted chicken; Roasted pigeons; Roasted larks
Pigeon or chicken pie; Baked venison
Tarts

Well ok just choose say roasted chicken and perhaps the venison if you have it.

There are some pretty simple recipes like this one from APNBoC
To bake Veneson.

Take nothynge but pepper and salte, but
lette it haue ynoughe, and yf the Veneson be
leane, larde it throughe wyth bacon. 


Service for fyshe dayes ends with 
Tarts; Cheese; Figs; Raisins; Apples; Pears; Blanched almonds

You'd have to watch as to which of these had been used earlier.

Johnnae

> On Oct 8, 2013, at 1:13 AM, Stefan li Rous wrote:snipped
>> 
>> Yes, *no ingredients are repeated throughout the meal*. We've often talked about no single ingredient should be used in all (or most) dishes on an SCA feast. But not repeating any ingredient, at all?
>> 
>> So, can you come up with a menu of a reasonable period meal (Not necessarily nine courses, I guess) that uses each ingredient only once? Can you do it using only dishes from a single region/culture? I'm going to assume that this restriction doesn't include spices, although the website doesn't detail this.