March Crown Menu

[hrj]

One of my irresolutions for the year has been to expand my period-cooking-at-events repertoire and to obtain and start using a set-up for doing more open fire (ok, open charcoal) cooking at events. (Which last primarily involves getting some sort of fire-box setup that has enough elbow room to move the coals around the cookpots properly.) I'm not ready to start the second part quite yet, but I've started systematizing my mining of various cookbooks. (I do a lot of period cooking -- the problem is that I always tend to do my menu selection from scratch rather than having a convenient file of what I've already worked out and tested, complete with shopping list and packing reminder. The solution to this, as usual, involves a database.) So March Crown is brought to you by Two Fifteenth Century Cookbooks:

Friday Dinner:
* To make Stekys of venison or bef (How is it that I've never before noticed that TFCC included a recipie that is, at heart, "grill a steak and serve it with sauce"?)
* Joutes (Basically, greens simmered in broth with a little bacon.)

Saturday Breakfast:
* Eyron en poche (Yes, I know, TFCC is about dinner dishes and it's a modern conceit that breakfast=eggs=breakfast.

Saturday Lunch:
* bread, cheese, fruit (as it inspires me when I shop)

Saturday Dinner:
* Smale Byrdys y-stwyde (I may actually take the excuse to pick up some quail for this.)
* Lange Wortes de pesoun (More or less a pease pottage with greens in it.)
* Strawberye

Sunday Breakfast & Lunch:
* leftovers

Following a vague plan I've had for some time, I'm going to be bringing double-servings of Saturday dinner with the intent of inviting some random person to dine with me. (Part of that whole "outside the comfort zone" thing.) We'll see how well it works.

Comments

[green-knight.livejournal.com]

Gammon with egg and pineapple is a common pub dish here, and I've had steak-with-fried-egg in Spain and Portugal.

[countess-e.livejournal.com]

Would you let me know how your take on Smale Byrdys y-stwyde comes out? I have a freezer full of quail courtesy of my dad the Mighty Hunter (tm). We can try it out next time you're up this way ... :-)

[hrj.livejournal.com]

Well, no guarantee that you'd get the same results with wild quail that you'd get with farm-raised coturnix, but I'll do the review after the weekend.

[klwilliams.livejournal.com]

You're having warts for Saturday dinner? (I love period names for things.)

[hrj.livejournal.com]

Not warts ... worts! The recipe has a lovely extensive list of potential ingreidents -- basically "go out and weed your garden and have it for dinner. One of the reasons I'm trying to get more organized about my recipes is to identify plants that are worth trying to grow for myself because it's just very hard to find borage, mallows, avens, and lang-de-beouf (sp?) at the store. The Berkeley Bowl "baby braising mix" is a good conceptual substitute, but isn't quite the same thing.