Beacon's Gate Boar Hunt Feast
Sunday 10 December, 2000
Province of the Mists, Principality of the Mists, Kingdom of the West
--= Food Issues =--
1m. contains animal meat
1p. contains pork
2d. contains dairy products
2.e contains eggs
3. contains wine or alcohol
4a. contains almonds
4w. contains walnuts
For other questions, please consult The Cook
--= Sources =--
5. English, Forme of Cury, 14th c.
6. English, two Harleian MS in Two Fifteenth Century Cookery Books
7. French, Guillaume Tirel dit Taillevent, 15th c. edition
8. Spanish, de Nola, Libro de Guisados, early 16th c.
9. Catalan, Libro del Coch, 1520
10. Italian, Libro della Cucina, 16th c.
11. Spanish, Granado, Libro del Arte de Cozina, 1599
12. French, la Varenne, 1654
13. English, Digbie, 1659
14. English, May, Accomplisht Cook, 1660
General Notes on the Feast
Spiced cider is not documentably Medieval. However, it is a warm, tasty, inexpensive beverage, suitable to this time of year and the feast menu. The pot was put out in the afternoon while the Hunt was still in progress and was all drunk before the Feast began.
The site was "dry", minors were present, and the SCA also has alcohol regulations, so I made alcohol-free (hence faux) hypocras for the feast.
The breads were purchased.
I prepared the Compost at home a week before the Feast.
I selected this type of sausage because when i asked the collectivity of the SCA Cooks e-mail list, the responses i got suggested this as the commercial type most readily available that is closest to several Medieval recipes for sausages.
I prepared the apple juice sauce at home before the Feast.
I ended up not making Digbie's Excellent Small Cakes for the dessert course because i didn't have time.