March Crown Menu

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.