[MR] Novice Tourney, July 18-20

[Orlaith of Storvik]

The feast for Novice Tourney information is actually not on the web site at 
the moment.  Here is the message that was posted to the Storvik list.

Orla <-assistant to the cook

We're not sure how many feast spaces are left at this point.
However, we thought we'd tempt your taste-buds with a menu. Also,
for those who are interested, here are the period recipes which all
come either Two fifteenth-Century Cookery Books or Curye on Inglysh.
These recipes were all served at King Henry the Fourth's Coronation
Feast. For those with allergy concerns, we have listed the
ingredients used below each recipe.

Tirazh and Orla

Bread & Butter
Rosemary, cinnamon and plain butters will be served

First Course:

Onion tart
Tart in ymbre day - Take and perboile oynouns & erbis & press out de
water & hewe hem smale. Take grene chese & bray it in a morter, and
temper it vp with ayren. Do perto butter, safroun & salt, & raisouns
coraun,s & a litel sugar with powdour douce, and bake it in a trap, &
serue it forth.

Ingredients: Onions, butter, eggs, saffron, cream, currents, sugar,
salt, pepper, ginger, cinnamon & nutmeg


Venison Soup
Furmentry with venyson. - Take faire whete, and kerve it in a morter,
And vanne a-wey clene the duste, and wassh it in faire watere and
lete it boile till hit breke; then do awey the water clene, and caste
there-to swete mylke, and sette it ouer the fire, And lete boile til
it be thik yhnough, And caste there-to a goode aquantite of tryed
rawe yolkes of egges, and caste thereto Sapheron, sugar, and salt;
but late it boile no more then, but sette it on fewe coles, lest the
licoure wax colde. And pen take fressh venyson, and water hit; seth
hit and bawde hit; And if hit be salt, water hit, sethe hit, and
leche hit and hit shall be serued forth, and put hit (in a vessell
with feyre water, and buille it) ayen; and as hit boyleth, blowe a-
wey the grece, and serue it forth with ffurmenty, And a litul of pe
broth in a Dissh all hote witht he flessh.

Ingredients: Cracked wheat, venison, eggs, cream, saffron, salt,
pepper, sugar

Second Course:

Savory Meat Custard
Soupes of Salomere - Take boylid Porke, and hew yt and grynd it; pen
take cowe Mylke, & Eyroun y-swonge, & Safroun, & mynce Percely
blades, & caste per-to, & let boyle alle y-fere; & dresse vppe-on a
clope, & kerue per-oif smal lechys, & do hem in a dysshe; pen take
almaunde mylke & flowre of Rys, and Sugre an Safroun, & boyle it alle
y-fere; pen caste pin sewe on pin lechys, & serue forth alle hote.

Ingredients: Pork, milk, eggs, saffron, parcley, almond milk, rice
flour, sugar


Brie Tart
Tart de Bry - Take a crust ynch depe in a trap. Take zolkes of ayren
rawe & chese ruayn & medle it & be zolkes togyder. Do perto powdour
gynger, sugar, safroun, and salt. Do it in a trap; bake it & serue
it forth

Ingredients: Pie shell, eggs, cream, saffron, ginger, sugar, salt,
brie

Vegi

Third Course:

Roasted Chicken


Cold spiced chicken
Vyaund de ciprys Ryalle Take pe to del zolkys of eyron, de pridde
dele Hony; take Clowes & kutte hem; take Roysonys, tak brawn of
Capoun, & hewe it smal; caste al in a potte, & lat boyle & stere it
wyl; take wyne an boyle hem, & make a Syryppe; take of pe potte al a-
bowte, per as it hangyth, &U late it boyle wyl tille it be as
chargeaunt as it may; take pin pombe & plyt per-on, & zif it cleuey,
let it boyle, & zif it nowt, sette it owt a-non in a clen bolle, an
wete pin bolle in pe Syrippe, and caste pin mete per-on; & whan pow
dressist pi mete, leche it & caste pin Syrppe a-bouyn vppe-on & serue
forth.

Ingredients: Chicken, eggs, honey, wine, cloves, currents, golden
raisins,

Vegi

4)BBQ Beef


lobster Rice - blamanger of fyshe
Blamanger of Fyshe. Take Rys, and sethe hem tylle they brekyn & late
hem kele; pan caste per-to mylke of Almaundys; nym Perche or Lopstere
& do per-to & melle it; pan nym Sugre with pouder Gyrngere, & caste
per-to & make it chargeaunt, and pan serue it forth.

Ingredients: Rice, lobster, almond milk, salt and pepper, sugar,
ginger

vegi

4) Dessert


Honey Saffron Quiche
Doucte - Take Creme a gode cupfulle, & put it on a staynoure; panne
take zolkys of Eyroun & put per-to, & a lytel mylke; pen strayne it
porw a straynoure in-to a bolle; pen take Sugre y-now, and put per-
to, or ellys hony forde faute of Sugre, pan colour it with Fafroun;
pan take pin cofyns, & put in pe ovynne lere, & lat hem ben haryd;
pan take a dysshe y-fastened on pe pelys ende; & pore pin comade in-
to pe dyssche, & fro pe dyssche in-to pe cofyns; & when pey don a-
ryse wel, take hem out,, & serue hem forth.

Ingredients: Cream, eggs, milk, sugar, saffron, pie shell

Figgs
Ffygey. Take figges, and caste hem in a potte, And cast there-to wyne
or Ale, and lete hem boile,And take hem vppe, and bray hem in a
morter;And pen take brede, and stepe in pe same licour, and cast
thereto, And drawe hem porgh a steynour, and caste hit in a fiare
potte with wyne or ale; and pen take figes, and kutte hem smale,
pynes, saundres, pouder of peper, a lituH saffron and salt, and cast
per-to, and serue hit stonding.

Ingredients: Figs, wine, bread, pynes, saunders, pepper, saffron,
salt

Pears in Syrup
Peris in Syrippe: Take Wardons, and cast hem in a faire potte, And
boile hem til pei ben tendre; and take hem vppe, and pare hem in ij.
Or in iij. And take posder of CaneH, a good quantite, and cast hit in
good red wyne, And cast guur thereto, and put hit in an erthen potte,
and lete boile; And then cast the peris thereto, And late hem boile
togidre awhile; take powder of ginger, And a liteH saffron to
colloure hit with, And loke that hit be poynante/ And also Doucet/

Ingredients: Pears, sweet wine, sugar, ginger, saffron, dates

te

At 09:02 AM 7/15/03 -0400, Brian Pfeifer wrote:
>The complete event description for Storvik?s Novice Tourney and War 
>Practice can be found at http://storvik.atlantia.sca.org/frames/novice.html
>
>A few additional notes:
>
>
>Feast spaces are still available. The menu and many of the recipes are on 
>our website.
>
>Full details can be found at 
>http://storvik.atlantia.sca.org/frames/novice.html