Notes on the Feast:
Parsley Butter - this used to be a standard at SCA feasts many years ago; it was simply diced parlsey (or parsley flakes) blended with butter. I used to lightly saute my parsley in a little of the butter before mixing with the larger amount; this would release the flavor of the parsley and make the final product tastier. I have since given up serving parsley butter as I've never been able to find documentation for its use in Medieval times.
65. Connynges in Cyrip. Take connynges and seeþ hem wel in good broth. Take wyne greke and do þerto with a porcioun of vynegar and flour of canel, hoole clowes, quybibes hoole, and ooþer gode spices, with raisouns coraunce and gyngyuer ypared and ymynced. Take vp the connynges and smyte hem on pecys and cast hem in to the siryppe, and seeþ hem a litel in fere, and serue it forth.
Coneys in syrup. Take coneys and boil them well in good broth. Take Greek wine and add to it a portion of vinegar and cinnamon, whole cloves, cubebs whole, and other good spices, with currants and pared and minced ginger. Take up the coneys and cut them in pieces and place them in the syrup, and boil them a little together, and serve it forth.
This dish was made "Checonys in Cyrip" by substituting chicken for rabbit. Chicken pieces were boiled until nearly done, but still firm. They were then baked in a sauce made of the stock, wine, currants, minced fresh ginger, vinegar, cinnamon, cloves, pepper, & salt.
Mock Swan with Syllabub - a swan was constructed out of specially-shaped bread, and the body portion was stuffed with a very thick Syllabub & sliced fresh strawberries.
Master Huen Damebrigge of Wychwood has been cooking feasts for the SCA since 1980; he still cooks for approximately 2-3 official events a year. Master Huen currently resides in the Barony-Marche of the Debatable Lands in AEthelmearc.
Feast for the Arthurian Round Table © 1992 James L. Matterer
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