First forays into distillation

Having obtained a still (1) and being enthusiastic, I have started making some distilled beverages, and have produced my first few drinks. They are;



Triple Sec: Distilled spirit from old beer and spiced wine (on site at SG Firey Nights event), with ten oranges (seville) skins, dried, for nine days. Diluted at bottling to approx 40% Alc

Limoncello: Distilled from Sugar Mash and turbo yeast. Infused a mix of lemon varities (eight total) and three large limes rind. 1/2C sugar and diluted to ~40% alc. 26/8/17

“tequila”: Distilled from Sugar Mash and turbo yeast. 10ml per liter of spirits unlimited tequila flavoring, diluted to ~40% alc

moonshine 1:  Distilled from Sugar Mash and turbo yeast diluted to ~40% alc

herbal 1: sugar mash and turbo yeast. infused: two cardamom pods, cinnamon stick 1 tablespoon loose crush; two cloves, three sage leaves, one mint leaf , 1/2 table spoon lavender, two slices lemon peel. Inspired from Asbjorn’s schnapps article (2) to make something with lavender.

“aftershock”: which is allspice in spirit: sugar mash infused w tablespoon all spice and a little cinnamon 2T sugar

honey and cinnamon: sugar mash distilate w 1/4C honey and 2x allspice and a cardamon and one clove and a stick of cinamon for a week or so

“mead’ with juniper berries (3): 750ml of 40% distilate from sugar with a lot of honey and juniper and a little clove cinamon and anise

applesnapps: sugar mash distilled with a packet of mangrove jacks cider flavoring and some green food coloring

aquavit (4)with oak: leftover drinks distilled + oak whiskey chips: 10/9/17 to be entered as a whiskey at a tasting of whiskey snobs

These are for tasting at the next Christchurch event. Next up is playing with the recently acquired grown up still (5).




(4) my main resources have been Asbjorn and Luan’s recources here:


Lindisfarne 2010 Repast


Course One

rye, pickles (jar), boiled cold eggs sliced, apple segments, salted butter

  1. Slice as appopriate and plate.


  • Yeast
  • 1C milk, warm
  • 5C flour
  • 4 Eggs
  • 1/2C melted butter
  • 2t Sugat
  • 1t Salt


  1. Make paste of milk/yeast/sugar/1C flour. Sit 1hr
  2. Add eggs, beaten, also add melted butter
  3. form into dough
  4. let rise 4 hrs
  5. For the filling; use anything availible
  6. To cook form into small parcels and either bake or deep fry. Serve hot and crispy


Salmon, Salt, Dill, lemon. Will be pre-made. Slice and serve

pashtet (pate)

Will be pre-made. Slice and serve


Course Two



  • Buckwheat
  • vege stock cubes
  • water
  • salt / pepper as needed

    1. Place cookware with buckwheat over medium heat
    3. Stir for 5
    4. Add boiling water and salt, cover tightly, reduce heat to low, and simmer for about fifteen to twenty minutes or until buckwheat is ready (grains are tender). Drain the excess water (if not all absorbed)
    5. Preheat the oven (350F), cover and cook in the oven for another 10 minutes. Use oven-safe cookware
    6. Turn off the heat and leave kasha in the oven until ready to serve


lentils and skirrets (Rep w/ parship) w/ bacon

  • Block streaky bacon, diced
  • chicken hearts
  • garlic leaves
  • brown lentils
  • ginger
  • diced onion and garlic
  • stock
  • skirrets (parsnip)


compostium of cabbage, chard, dill, and mushrooms

  • Sliced onion
  • shredded cabbage
  • silver beet, shreded
  • lovage
  • dill
  • mushrooms, rough dice
  • garlic vinegar
  • butter
  • salt / pepper


dice ingredients and layer alternately. Add a little vinegar and bake 40 mins. Mix and then serve


fried spiced onions (1000 eggs v1 p 52)

  • Sliced onion
  • ghee
  • white wine (small qty)
  • pepper
  • cinnamon
  • mustard
  • ginger
  • salt
  • vege stock as needed


chicken portions baked w/prunes

  • Onion sliced
  • prunes diced
  • juniper berries
  • chicken
  • bay leaves
  • streaky bacon, diced
  • ginger
  • cinnamon
  • red wine
  • dill seed


cover bottom of roasting dish with dry ingredients, put chickens on top, and dust with spices, then add wine and bake, covered till done

green mustard sauce


  • Mustard (dijon)
  • honey
  • wine, red
  • olive oil
  • powdered anise
  • salt
  • parsley
  • pepper


  1. make as for a pesto. Serve.


Third course

baked apples in caramelised sugar. w/cream


  • Apples, peeled and sliced
  • sugar
  • cinnamon
  • cream


  1. Slice/peel apples. Scatter with sugar and cinamon, bake
  2. serve w/cream, hot.

CF 2017 Dinner

This is the meal I cooked on Saturday night at CF 2017. It is not any particular time/place/documentation but more an idea on a fairly easy dinner for a lot of people.


Roast Pork

  • bone in pork shoulder, whole
  • salt, pepper, oil (I just used left over oil in the pantry, and pork doesn’t really need it.

The troublesome ovens meant we had to pull and dice these a bit so they’d cook right. Turned out OK but was a bit hectic.
roast carrots and onion

  • carrots whole
  • oil (canola)
  • red onions peeled whole
  • carraway seed 1 supermarket size pack enough for meal

Diced, roasted on trays with seasoning, oil and carraway. Kept seperate for allergy reasons. transfer to serving bowls.

  • couscous
  • coriander fresh
  • parsley bunches
  • massel/low allergen vege stock powder
  • lemons

Just couscous, simple. 1:1 ratio of water to grain and lemon, herbs and if not for dairy free people, butter. Make it in huge bain-maire tins and lids on for an hour or so then fluff and serve. Easiest bulk-starch there is, and my favourite for hot CF times and lazy cookin’.
sauce for pork

  • apples green
  • bread crumb
  • vinegar from panty
  • spices from pantry

grated apple & bread sauce with a small seperate GF batch


  • cream 1 part
  • nutmeg powdered one packet total
  • milk blue 2-4 parts
  • egg (yolk)
  • LIQUID honey

giant pot of happiness. Also it’s nice with a lump of chocolate at the bottom; and also we had fruit

Bean pottage for vegos

  • dry white beans canelinni
  • celery
  • onion white diced
  • carrots whole
  • massel/low allergen vege stock
  • rice flour, 2 tablespoon ish to thicken

soak beans night before, boil til soft then fry w veges and a little stock and thicken as needed
peas fried with (and without) bacon

  • frozen peas not minted
  • bacon streaky
  • herbs etc from pantry left overs

cut bacon. stir fry w veges. Season. Eat.

Southron Gaard Yule Booklet 2017

Yule 17 Booklet ;

Here is the booklet Maximilian and I made for the feast and collegia day we did. Content is mostly from ‘Take A Thousand Eggs or More’, an SCA cooks essential. It was a bit rushed to get done, and it’s a first try, and an upgrade from a printed menu page for the tables I’ve done in the past. Next up is a proper post about the recipes.

Main inspiration and font and layout stuff comes from katherine kerr;


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.