Protectorate 40 Feast

subtlelycrop

I was selected to do the Feast for the Barony of Namron’s 40th Protectorate event. This feast was a completely period feast that I redacted from Two 15th Century Cookbooks and A Forme of Cury. I often attend feasts where someone is unable to eat feast because there are only one or two types of meat and not enough supplemental vegetables for those who cannot each meat. So I wanted to make the feast accessible to all and thus it was crafted to provide enough food for both meat eaters and vegetarians as well as providing alternative dishes for those who are Gluten Free.  The feast was successful with the entire 5 Course feast going out in 1 hour and 15 minutes (one course every 15 minutes) and everyone was well fed. If I was going to do a 5 course prior feast, I of course wanted to do a subtlety.  The subtlety went out with the last course and was a hardened crust designed to look like a castle that was filled with the final dessert, a potage of roysons, and decorate with a storm for Namron.  Full recipes are and redactions are available on my cooking page http://www.irishfrau.com/?page_id=151

 

1st Course
Bread *gluten free bread available

Waffres *gluten free Waffres available
Flour, eggs, sugar, ginger, cheddar cheese, salt

Fruit, Cheese, and Butter

2nd Course
Beef y-stywyd

Beef, beef broth, cinnamon, cloves, mace, pepper, onion, parsley, sage

Lentil Soup
Lentils, vegetable broth, carrots, parsnips, leeks, celery, cumin

3rd Course
Pumpes 

Meatballs: Pork, currants, cloves, mace, almond milk
Sauce: Almond milk, sugar, mace

Rys moilles 
Rice, almond milk, sugar, salt

Gourdes in Potage
Butternut squash, vegetable broth, onion, walnuts, eggs, ginger, cinnamon, nutmeg, sugar

4th Course
Mete Ryalle 
*gluten free pie crust available
Chicken, vegetable broth, raisins, dates, cheese, egg, cloves, mace, pepper, butter, sugar, pie crust

Buttered Wortes *Gluten free available
Cabbage, spinach, leeks, parsley, sage, butter, salt, bread

Chyches
Chickpeas, garlic, olive oil, pepper, cloves, salt

5th Course (Dessert)
A potage of Roysons

Raisins, apples, almond milk, rice flour, ginger
Gyngerbrede
Honey, bread crumbs, cinnamon
*Gluten free available

Filed Under: Art Sci, Cooking

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