My first Wyvern Food Post! This dates way back to the Ordo Cygni (UCMRS) Lindisfarne event. Sadly I don’t have any references, but this is what I have. The feast is in the style of le menagier d’Paris, largely.
Bacons. Eggs, Pancake things (With Jam, honey etc)
Bread, Pot Cheese, Fresh and dry fruit, Soup
Vegetarian or meat soup
Fresh Fruit of one kind, and berries
Carrot and apple salad.
Roasted mutton with sauces (Cameline, and the one with red wine and berries)
Chicken and wine pie as per St Kessog feast
A lentil dish
Fishes fried in butter with green sauce
Ham in cider per St Florian Festival Campsite Style (Maude and/or Accacia?)
Meatballs of grated carrots and Mutton
Curiously shaped bread (Heather)
Equal parts butter and tasty cheese, grated together with some parsley. Mushed up with the hands.
The Leek pottage (White porray)
Take leeks, and blanch in boiling water. Next, fry in butter or lard, then add a little milk to make a kind of gravy, it should be a porridge-like consistancy, may need thickening with flour (Not cornflour), serve with well-cooked fatty bacon.
Carrot and apple Salad
Grate green apples and carrots, and toss through a vinnegarette which has some caraway in it (oil, vinegar, caraway)
For atleast six hours, boil a lot of mutton or lamb, along with good ammounts of cinnamon, ginger, pepper, salt, onions, garlic, mustard, and water etc.
Frozen (non-mint, if you can) peas, two large onions per KG peas. Chop onion fine, boil in water with peas for 10 minutes or so. Strain and puree. Serve topped with good spices (Cinnamon/Ginger/Sugar in equal parts)
- 1 cup each cider vinegar and water
- ½ tsp. cinnamon
- ¼ tsp. each of ginger, cloves, mace, grains of paradise, pepper, and salt
Combine liquids, add spices and mix thoroughly with a wire whisk. Taste for seasonings and adjust accordingly. Use immediately or refrigerate for later use.
Parsely, Mint, garlic, breadcrumbs, vinnegar, salt and pepper. Grind all together like a pesto.
For seven pies
1.5kg chicken meat
Bottle of cheap red wine
Catering size tin of pears
seven tinfoil pie dishes
Two packets of pre-rolled frozen pasty (Short savory)
For one large pie:
250g chicken meat
fat as above
Generous cup of crap red wine
One pie tin
One small tin of pears
Two sheets of pastty
Roast the chicken meat in a hot oven for about 25 minutes till golden but not dry, then boil for three hours in a pot with the wine, fruit (and included juice), spices, and top up with water.
When the meat is falling apart, take off the heat and let cool for a while.
When cool enough to touch, adjust spicing, add salt and pepper etc, then stir in eggs (We used 18 egg whites for the feast as the yolks were destined for custard, otherwise two small eggs per pie should be good) and breadcrumbs (half a cup for seven pies was enough) to thicken but not dry out the mixture. Spoon into pre-baked pie-bottoms and put fresh pastry on the the tops.
Use an egg glaze and a knob of butter and then bake for half an hour till the pastry is all cooked and it is golden
Take rice and wash it. Cook in (salted) almond or cows milk, color it with saffron, and serve.
Should be like a porridge in consistency. Kinda like rice pudding. It is acceptable to add sugar too, if desired.