Meal plan Menu; Ordo Cygni Lindisfarne 2008

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


First, Service:

Vegetarian or meat soup



Fresh Fruit of one kind, and berries

Second: Pottages:

White Porray:

Carrot and apple salad.

Lamb stew

Pea pottage

Rhys moilles

Third, Roast:

Roasted mutton with sauces (Cameline, and the one with red wine and berries)

Fourth, Entrements:

Chicken and wine pie as per St Kessog feast

A lentil dish

Fishes fried in butter with green sauce

Fifth, Issue:

Tartlets (fruit)

Spiced wine


Repast (dinner)

Pot cheese


Ham in cider per St Florian Festival Campsite Style (Maude and/or Accacia?)

Meatballs of grated carrots and Mutton

Roasted veges

Jumbals (Alison)

Curiously shaped bread (Heather)

Stewed fruit


Some Recipes: 

Pot Cheese

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)

Lamb Stew

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.

Pea Pottage

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)

Cameline Sauce

  • 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.

Sauce Vert

Parsely, Mint, garlic, breadcrumbs, vinnegar, salt and pepper. Grind all together like a pesto.

Chicken Pies:

For seven pies

1.5kg chicken meat
Dripping/butter/duck fat/etc
Bottle of cheap red wine
Cinnamon, Cloves
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

Rhys moilles

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.


Originally Posted 20 may 2015 by Bernard Stirling

At May  Crown AS 50 I was honored to be asked to speak on behalf of the Order of the Pelican at the elevation ceremony of the 3 principals of the Order of Defence in Lochac.

An extremely important piece of history.

Our society began almost 50 years ago with a tournament for Mayday. For these long years it has been supported by three pillars -prowess, service and art, represented by 3 peerages – The Laurel, the Pelican and the Chivalry. It seems fitting therefore that we are here today at such a significant tournament, in May, to elevate the three principals in Lochac of a fourth peerage, The Order of Defence.

Rapier has played a significant role in our kingdom for many years now. It’s practitioners contribute to the richness and life of the kingdom. In every field of endeavor there are some that stand out.

Master William de Cameron, Baron Damian Greybeard and Don Caleb Adolphus have all demonstrated prowess and renown  worthy of a peer of the society. But further than that – they have demonstrated the other characteristics of a peer. The order of the Pelican concerns itself with service, but there is an element of service, leadership, and teaching common to all peerages. And these three candidates demonstrate those qualities. I am pleased to say that these three men are truly my peers.