My only personal restriction is that I'm allergic to Pork.

I'd really like to spend little time cooking at the event, and will only have a small brazier for a heat source there. Ice and a cooler are available. It will be an active weekend, and hearty foods would be best.

Please "bump" this question on Monday, as I'd love to respond!

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Originally posted by Bob Hurley:
I'd be interested in ideas for a Fri/Sat/Sunday-morning event for two, at a 14thC swordsmanship symposium and Pas de Armes.

My only personal restriction is that I'm allergic to Pork.

I'd really like to spend little time cooking at the event, and will only have a small brazier for a heat source there. Ice and a cooler are available. It will be an active weekend, and hearty foods would be best.

Please take care, because Bob Charron has agreed to endure my hospitality, and anything wished upon me is wished upon him as well...8o)

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ooo! a challenge!!
what are the rules?
place?
must be documentable to the recipe, or documentable in concept?
exact years?
class distinctions an issue?

I eat this way all the time at events when its just me (instead of the usual cadre of a dozen enthusiastic cooks ) and so have a plethora of recipes. Help me narrow it down some!

I'd be very interested in any recipies you may come up with as well. There was a thread earlier on 13th century recipies, and I'd be very interested in trying something new (or old, in this case).

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Originally posted by Anne-Marie:
Help me narrow it down some!

--AM

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Thank you, I'll try.

Let's say it is 1362. Gaston de Poitou is traveling with the entourage of King Pierre I of Cyprus, who is traveling Europe to raise support for a new Crusade. Gaston is here in service to his knight, who is a retainer of the court, and will be expected to fight in many of the tourneys expected along the way.

Although not without some means, Gaston is a but a squire and would have only his own resources. It would be reasonable that he could buy bread, ale, and raw foodstock from the countryside. He would expect to have vinegar, pepper, salt, powder forte and powder douce, and similar spices and condiments, and perhaps a bottle of acceptable wine.

Gaston is very pleased that Sir Conn has decided to travel with the group for a while, and has consented to be Gaston's guest for the weekend. While Sir Conn is a soldier at heart and does not expect to be feasted under the conditions, he should be properly fed.

(mmm....pomegranite chicken......sorry, I digress.....)

a suggested menu:
for breakfasts: herbolade (scrambled eggs w/cheese and herbs), bread, ale, leftovers
for lunches: pastellums (chicken bits with sage and bacon wrapped in pastry), or other cold meat pies, bread, butter, fruit if its in season
for dinner: a stew of some kind (chicken in hocche? beef and onion stew with mustard? lamb with onions and spices?) stewed mushrooms, a cold fruit pie. You could also do roast meats (a bit hoity toity for you, but would impress your knight ) and serve it with some sauces.

all of this can be made at home (including the roast, which you cook at home so you can use that meat thermometer ), held in the cooler and warmed up on site with a minimum of fuss and effort.

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Originally posted by chef de chambre:
Recipies AM, we need recipies!

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have posted a couple to get you started....I strongly suggest you test drive them at home to be sure you like them before you feed your knight! if something else strikes your fancy, dont hesitate to ask.

also, be sure to check out the Medieval and Renaissance Food Homepage at http://www.pbm.com/~lindahl/food.html

check for recipes that clearly give you the original source word for word so you can check it for accuracy. Cariadocs stuff is especially good that way.

Can anyone recommend a source to get or have made a "proper" one? I've found a few but all are of the modern welded variety to place in a firepace more as a firewood cradle. I'm looking for a period flat style to cook on.

I've had a lot of trouble with bread (I think my machine went blinko), but using it only to knead the dough I got a recipe of Manchet to turn out nicely.

The dishes were a hit, but I was sidetracked so easily that I never got them to together into a coherent meal.

We had herbolade, a chicken and lamb pie seasoned with powder forte (didn't even get to the one seasoned with cubeb, but some night-roaming dogs found it tasty if a bit pretentious), roast chicken with sage and cubeb, manchet bread, cheeses, pears, and ale. The fungus in broth, lentils, benes yfried, and savory roast beef didn't get touched.

The difficulty was the largesse of our guests, it seemed that every time I started the brazier to warm up or cook food, before I could start cooking I would hear "come, eat, we've set you both a plate!" It isn't a complaint.

Thank you all very much for the recipes and advice, all I tried were delicious and your support gave me confidence.

The event didn't generate the surplus for charity we'd hoped, but.....well, we'll be holding another this fall.

Everything sounded real good, sorry we missed it.

Jenn

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quote:

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Originally posted by Bob Hurley:
"Gaston de Poitou - Passable Cook, Foul Maitre D'...."[quote]

And

[quote]Originally posted by Bob Hurley:

The difficulty was the largesse of our guests, it seemed that every time I started the brazier to warm up or cook food, before I could start cooking I would hear "come, eat, we've set you both a plate!" It isn't a complaint.

[ 04-22-2001: Message edited by: Bob Hurley ]

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Bob:

Don't feel bad---I got to taste the chicken and lamb pasty...and brought some to my wife. We loved it! He's a much better cook than he lets on.

Maybe next time, we can be your guests? Please??

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