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Author: lola

Menu: Flanders Peasants Revolt

Posted on 03/25/202203/25/2022 by lola

Flanders Peasants revolt themed event with a French feast. Event: Drums of War IV Menu 1st Course Lightly Dressed Salad Greens Bread & Butter (sweet & savory)  2nd Course Blancmanger (Chicken & Rice) Black Porray (Fried Spinach & Bacon)  3rd Course Numbles of Beef in Lamprey Sauce (Beef loin in gravy) Rice for a Meat…

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Menu: 100 Years War

Posted on 03/25/202203/26/2022 by lola

100 years war event theme so the menu featured English vs. French dishes with dessert bringing peace. Event: Drums of War III Menu 1st Course – English Salat – A lightly dressed salad of lettuce, spinach & herbs. Losenges Fryes – Fried bread Clarrey (non-alcoholic version) – Spiced white grape juice Click HERE for the documentation for…

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Menu: German Holiday

Posted on 03/25/202203/25/2022 by lola

German Holiday celebration themed event. The food consisted of Period German foods from various sources.  There were three buffets…  Lunch, Sweets & Dinner.  Event: Sacred Stone’s Winter Solstice 2010 Menu Dishes featured included: Homemade Bratwurst, Beef Knodel (meatballs) Radish Salad Fried Squash Pear Tarts Spinach Tart Lentils Chicken with Apples & Onions Roasted Goat Roasted Pig Fritters Sweet Fried…

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Gyngerbrede

Posted on 03/25/202203/25/2022 by lola

English ginger candy Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow ther-on; take gratyd Brede, & make it so chargeaunt þat it wol be y-leched; þen take pouder Canelle, & straw þer-on y-now; þen make yt square, lyke as þou wolt leche it; take when…

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Crispels

Posted on 03/25/202203/25/2022 by lola

English fried dough Take and make a foile of gode past as thynne as paper; kerue it out wyt a saucer & frye it in oile; oþer in grece; and þe remnaunt, take hony clarified and flamme þerwith. Alye hem vp and serue hem forth. – Forme of Cury My Version I made a pastry…

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Apple Muse

Posted on 03/25/202203/25/2022 by lola

English apple sauce. Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it…

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Barley Frumente

Posted on 03/25/202203/25/2022 by lola

English boiled grain. To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe…

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Fylettys en Galentyne

Posted on 03/25/202203/25/2022 by lola

English roasted pork and sauce Tak pork & rost hit til the blode be tryed out & the broth, take crustes of brede & bray hem in a morter and drawe hem thorow a cloth with the broth, thenne take oynouns & lesh hem on brede & do to the broth, & thanne take pork,…

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Buttered Wortes 

Posted on 03/25/202203/25/2022 by lola

English boiled vegetables. Take al manor of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on the fire with faire water; put ther-to clarefied buttur a grete quantite. Whan thei ben boyled ynough, salt hem; late none otemele come ther-in. Dise brede small in disshes, and powre on…

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For Tarts Owte of Lente

Posted on 03/25/202203/25/2022 by lola

English savory tart recipe. Take neshe chese and pare hit and grynd hit yn A morter and breke egges and do ther to and then put yn buttur and creme and mell all well to gethur put not to moche butter ther yn if the chese be fatte make A coffyn of dowe and close…

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