Title: Wills-Revenge-art
Subject: Feast menu and recipes from an SCA event.
Author: Edited by Mark Harris
Last saved by: Mark S. Harris
Keywords: menu, feasts, SCA, event, food, period, recipes

Wills-Revenge-art - 1/7/99

The feast menu and recipes for the Will’s Revenge SCA event for the Barony of
Madrone in the Kingdom of An Tir.

NOTE: See also the files: feasts-msg, feast-menus-msg, feast-serving-msg, feast-ideas-msg, arch-shoots-msg, archery-SCA-msg.

************************************************************************
NOTICE -

This file is a collection of various messages having a common theme that
I  have collected from my reading of the various computer networks. Some
messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium.
These files are available on the Internet at: http://www.florilegium.org

I  have done  a limited amount  of  editing. Messages having to do  with
seperate topics  were sometimes split into different files and sometimes
extraneous information was removed. For instance, the  message IDs  were
removed to save space and remove clutter.

The comments made in these messages are not necessarily my viewpoints. I
make  no claims  as  to the accuracy  of  the information  given  by the
individual authors.

Please  respect the time  and  efforts of  those who have written  these
messages. The  copyright status  of these messages  is  unclear  at this
time. If  information  is  published  from  these  messages, please give
credit to the orignator(s).

Thank you,
    Mark S. Harris                  AKA:  Lord Stefan li Rous
    mark.s.harris at motorola.com            stefan at florilegium.org
************************************************************************

Date: Fri, 20 Nov 1998 09:53:02 EST
From: LrdRas at aol.com
Subject: SC - Re: Customs

No. The theme of an event is announced. Will's Revenge is traditionally an
archery event which was the largest archery event in East and is now the
largest in Aethelmearc. Fighting takes a minor role at that event. A&S classes
are archery oriented for the most part. The feasts usually contain a goodly
number of ingredients that can be gotten with a bow. Shoots are geared toward
the William Tell experience. With a variety of wandering , target and novelty
and IKAC ranges, as well as the ever popular shoot at a Viking ship on the
lake. No attempt is made to control what people wear or display.

A few years back during Ruslan and Maggie's 'Camelot' reign, the underlying
schtick was the '60's. At one event they held court in perfect recreations of
14th century court garb (tie dyed, of course :-)) Queen Maggie's household
went to great lengths to wear things that are traditionally attributed to the
Beetle's era but which are documentably period, like top hats and other
accessories. Occasionally the strains of Jethro Tull could be heard wafting in
the breeze from a more bold encampment, but obvious OP activities were kept at
a minimum. A couple of people even staged a living 'Pieta' outside the feast
hall to the amusement of all who happened by. Again no attempt was made to
either control or dictate garb or any other outward display of period play by
guests.

Ras

From: Uduido at aol.com
Date: Mon, 9 Jun 1997 13:54:22 -0400 (EDT)
Subject: SC - Will's-Introduction

Viandes 
  
Being an Eclectic Collection  of  Diverse Receipts from many Lands done for
the an Englisch Court  in the Manere of the French (14th Century C.E.) 
  
*  *  * 
Created for Will's Revenge by Lord Ras al Zib, Archemagirus Major and Lord
 Thorstein, Archemagirus Minor 
  
*  *  * 
Special Thanks to 
 
The Madrone Cook’s Guild of An Tir ; Lady Allyson; Lord Duke Coriadoc of the
Bow; Baron Steffan; Baron Tibor; Adamantius; Lady Aoife; sca-cooks at eden.com; 
Randy of Abhain Ciach Ghlais; The Guilde of Ste. Martha and all those I have
forgotten to name.

Copyright June, 1997 by L. J. Spencer, Jr.

Lord Ras

VIANDES 
 
Being a Feste in the Manere of the French. (Fourteenth Century C.E.) 
 
1st Course: 
Jowtes of Almand Mylke* 
Brede & Botere 
Cheses & Newe Streweberys 
A Salat of Herbes 
 
2nd Course: 
A Tarte of Fysshes with Engoulees*  
Angoulee with Fungus 
Grene Pesen* 
Daryoles*  in Limon Cuppes 
 
3rd Course: 
Grete Mete Pyes 
Carotes y-Gyngeryt 
Peren in Honyg 
 
4th Course: 
A Roste of Rac, who Feedeth her Young with Elephants 
Frumenty 
Newe Betes 
 
A Subtlety 
 
For the Pleasure of Nobility :
Wilde Gos in a Cofyn  
Trewe Hasslets-An Illusion of an Illusion 
 
Receipts redacted or created in a period style with several exceptions (see
below) by Lord Ras al Zib.  

Archemagirus Major: Lord Ras al Zib. Archemagirus Minor: Lord Thorstin 

Prepared by The Guilde of St. Martha and volunteers  
 
*denotes recipes borrowed from other sources

Lord Ras

Jowtes of Almand Mylke 

 Original recipe from FC 88. 
	Take erbes; boil hem, hewe hem, and grynd hem smale; and drawe hem up with 
water.  Set hem on the fire and see˛ the jowtes with the mylke; and cast
˛eron sugar and salt. & serve it forth 
 
Translation by Lord Ras: 
	Take herbs, boil them, cut them and grind them small; and draw them up with water. Set them on the fire and seep the joutes (?) with the milk; and cast
thereon sugar and salt and serve it forth. 
 
Redaction: 
	Lord Thorstein sent this recipe to me. It is someone else's redaction whom
he did not specify. I expanded the recipe to serve 175 and made a few minor
changes such as thickening with rice flour instead of cornstarch. Personally,
I would have not redacted it this way but I let it stand.  
	[My redaction, which I think is closer to the original intent, would be to
chop the herbs( a mixture of lettuce, spinach and chard), boil them in water until they were tender. Rinse them. Put them in a pan. Add a small amount of the
seasonings and milk to barely cover. Heat until the milk is hot but not
boiling. And serve.] 
 
Serves 175. 
                                                                  
8 lbs. Fresh spinach  
58 scallions, cut in pieces 
3 bunches parsley, chopped in large pcs. 
88 cups water 
8 tblsp salt (or to taste) 
5 tblsp sugar 
4 lbs ground almonds plus 16 tblsp Rice flour, dissolved in 32 tblsp  cold
water 
 
	Bring the water to a boil, adding salt; put in spinach and scallions and
boil about 4 minutes;  then add parsley, boil for a few more seconds, then
remove from heat. Drain, reserving; the cooking water.  Chop the vegetables
very fine - or put in blender with the almonds and a little of the cooking
water and blend.  Stir together greens, almonds, and all the reserved water,
adding the sugar, in the saucepan, and return to the stove.  Simmer together
gently for about five minutes.  Then stir in rice flour dissolved in water,
and simmer for a few minutes before serving. 
 
Variations: 
	1- The soup may be chilled and served cold. 
	2- Watercress, sorrel, or other greens may be substituted for the spinach.

A few leaves of fresh herbs from the garden, if you are lucky to have some, would be a welcome addition, providing they are not added in such strength as to
overwhelm the delicate flavor of the basic soup.  (For this reason, dried
herbs may be a bit overwhelming if not used with a light hand.) 

BREDE 
 
	This recipe is very obviously NOT PERIOD. Do to the large crowds typically
served at feasts this recipe is a good compromise between period and not
period at a feast without being that obvious about it.. I have worked this
out to serve 175 people with their own individual loaf of bread. To expand or
reduce recipe the rule is 1 loaf frozen bread dough equals 4 single serving
loaves.     copyright 1997  L. Spencer 
 
44  loaves Frozen bread dough, thawed 
1 box Oatmeal 
6 Eggs, beaten 
1 quart Water 
2 T Salt 
2 sticks Butter, melted 
 
	Cut each loaf into 4 equal pieces. Mix water, eggs and salt thoroughly
together. 
Shape each dough piece into a ball. Place on a greased baking sheet leaving
2in. space between each piece. Flatten slightly. Brush dough balls with egg
mixture. Sprinkle oatmeal over all. Lightly pat into place. Cut a cross shape
into the top of each dough piece. Cover with towels and place in a warm spot
to rise. Allow to rise until double. Bake in oven until golden brown. Remove
from pan. Brush tops with melted butter. Cool on cloths; covered. Makes 176
small loaves.

CHESES AND NEWE STREWEBERYS 
 
	Here is another period-like dish. All it is decidely non-period in origin,
the ingredients are period. It is Intended to be a nice, colorful and tasty
side dish. This recipe can add texture and eye appeal to any course.
 copyright 1997 L.J.Spencer. 
 
175 slices Provolone cheese 
175  Strawberries, cleaned, hulled 
175 Mint leaves 
3 cps Sugar 
 
Slice each strawberry into 4 pcs. without cutting clear thru. Cover
strawberries with sugar. Leave sit over night. To serve place a strawberry
fanned out to the side on a pc. of provolone. Garnish with a mint leaf and a
small amount of the fruit syrup  
Serves 175..

A Salat of Herbes 

        I present you with my personal attempt to create a salad in the
Medieval manner after studying various sources including sca-cooks at eden.com.
Although not taken directly from an extant period recipe, this comes very
close to how a period cook may have created a salad with the ingerdients at
hand. Since there are some at the feast where this is to be served that are
allergic to garlic, I have left it out, however, the addition of rubbing the
serving bowls with garlic would greatly add to the salad.           copyright
1997 L.J. Spencer. 
 
1 gal. Violet leaves, chopped 
2 quarts rose petals
1/4 cp Chives, chopped  
6 bunches Green Onions, sliced into 1 ì pcs. 
l6 heads Lettuce, pulled into bitesize pcs. 
1/4 cp Rue, chopped finely 
1/2 cp Angelica, chopped finely 
1/8 cp Lavender, chopped finely 
6 bunches parsley, chopped 
4 tbsp dried Basil 
3 tbspn dried Oregano 
2 quarts Salad Oil 
3 cps Wine Vinegar 
1 1/2 cp water 
3/4 cp sugar 
1/4 cp Salt 
 
Toss all ingredients together, mixing thoroughly. Serves 175. 

Tart of Fysshe
This was sent to me without the source for the redaction by Lord Thorstein. I
expanded the original redaction to serve 175. 

>From FC 170:
Take Eelys and Salmon and smyte hem on pecys; & stewe it in almand mylke and
verious.  Drawe up on almand mylke wi˛ ˛e stewe.  Pyke out the bones clene of
˛e fyssh, and save pe myddell pece hoole of ˛e Eelys, & grynde ˛at oo˛er
fissh smale, and do ˛erto powdor sugar, & salt and grated brede; & Fors ˛e
Eelys ˛erwith ˛eras ˛e bonys were;  medle ˛e oo˛er dele of the fars & ˛e
mylke togider, an color it with sanders:  make a crust in a trap as before,
and bake it ˛erin and serve it forth
                                                                     
My Translation:
Take eels and salmon and smite them in pieces; and put it in almond milk and
verjuice. Make the almond milk with the stew (ed.:?). Pick out the bones
clean from the fish, and save the middle piece whole of the eels, and grind
that other fish small, and add powdered sugar, and salt and grated bread, and
stuff (force) the eels therewith thereas the bones were, mix the other part
of the (ground fish) and the milk together, and color it with sandlewood:
make a crust in a trap (ed.: a kind of dish?), and bake it therein and serve
it forth.
- ---------------------

Expanded redaction (Original recipe not mine). Once again this is not
necessarily my interpretation of the original recipe in which I would have
actually stuffed the eel after removing its bones. I also would have used
actual verjuice instead of lemon juice and several other minor details would
have been done differently. However, this and other recipes that I have
included in this feast are left as is in a spirit of co-operation with the
other head cook who has had no experience in this sort of thing. It is much
better to present a tried recipe that uses period ingredients than to test a
new version at the last minute.

Serves 175.

14 1/2 lbs eel, sliced, or fillet of sole
14 1/2 lbs salmon (slices or chunk)
pastry to line large plates or other shallow baking dishs
4 tblsp + 2 tsps salt
3 1/2 lbs ground almonds
juice of 14 lemons (approx. 14 tblsps)
14 slices white bread (made in to crumbs)
1 2/3 tsp cinnamon
1 2/3 tsp ginger
2/3 tsp nutmeg
7 tsps sugar

Put lemon juice, salt, and 14 tbsp of the almonds in a cooking pot in which
the fish will fit, and stir in a little water.  Put the salmon and eel in the
pot and add just enough more water to cover the fish.  Bring to a simmer and
cook gently for about ten minutes, then remove fish and allow to cool a few
minutes.  Strain broth and measure 1Ω cups (add water if necessay); stir the
rest of the ground almonds into this broth and put it aside to steep while
you line the baking dish with pastry and remove skin and bones from the
poached fish.  Put bread in a blender container or bowl and pour some of the
almond milk over it (ca Ω cup); add the spices to this, along with the
skinned boned salmon, and blend, mash, or grind into a smooth thick paste.
    If you are using fish fillets, cut them in half lengthwise to make strips
about 1 to 2 inches wide.  Roll these strips into round rings about 3 to 4
inches in diameter (with a hole about an inch in diameter in the middle),
arranging these rings in the pastry crust.  If using eel, it is easier to
stuff the center of the peices of eel before putting them in the pie shell.
 In either case, then, stuff centres with salmon mixture.  Then add the rest
of the almond milk to the salmon that is left (which shold be about half),
and blend again.  Pout this over the fish in the tart. Bake at about 325 degrees
for 40-50 minutes.  Serve hot. (I'm guessing this will serve 8-12)

From: Bronwynmgn at aol.com
Date: Mon, 23 Jun 1997 15:33:55 -0400 (EDT)
Subject: SC - Will's Revenge

Lord Ras said:

<< As for me and several others on this list, we were off "eventing" this
 weekend. I spent the weekend at Will's slaving in the kitchen >>

As one of the people who was lucky enough to be able to eat the results of
Ras' "slaving in the kitchen", I must say he made an excellent job of it.
 Four courses, three to four dishes per course, and I don't think there was
more than a half-hour wait between any two courses.  We had four newbies at
our table and they all loved it.  The eel and salmon dish was marvelous (for
those of us who  like fish; those not too keen on fish didn't care for it, of
course.).

His last course was "a roste of Roc who feedeth her young on elephants".  It
was emu - one of the best things I can think of to simulate a giant bird
with.  It was absolutely delicious.  They paraded one of the cooked emus
through the hall on the way to carving it.  Very impressive.

Bronwyn

<the end>

Edited by Mark S. Harris	Wills-Revenge-art	 of