August, 1996 — Lady Andrea MacIntire
At Pennsic XXV, the Crown Province of Østgarðr was privileged to serve a dinner for the Landed Barons and Baronesses of the East Kingdom. Here follows a brief description of that dinner.
Restorative Beverages | Veal Toasts | Hummus with Pita Points | Cheeses
Sallet of Worts and Hearbes with Pickled Shrimps | Hennys in Bruet | Peas
A Carbonado | A Boiled Sallat, Buttered | Rys
A Cream with Fruit
I N G R E D I E N T S
Veal Toast: veal, veal suet, eggs, raisins, cream, parsley, savory, sugar, salt, white pepper, nutmeg, mace, cinnamon
Hummus: Chick Peas, sesame paste, lemon juice, garlic
Sallet of Worts and Hearbes with Pickled Shrimp: greens, pickled shrimp (shrimp, water, mace, red onion, lemon, salt, sugar, black pepper, cloves, bay leaves, black mustard seeds, vinegar)
Hennys in Bruet: chicken, bacon, beer, bread, cumin, pepper, salt, ginger, saffron
Peas: peas, oil
A Carbonado: lamb or beef (see Andrea for details), salt, butter, malt vinegar, tarragon
A Boiled Sallet, buttered: Spinach, butter, pepper, salt
Rys: rice, saffron
A Cream with Fruit: fresh fruit, cream
D O C U M E N T A T I O N
Veal Toasts: Gervase Markham, 1615
Hennys in Bruet: Curye on Inglysch, 14th century
Peas: Andrew Boorde, 1542
A Carbonado: Gervase Markham, 1615
C O M M E N T S
This feast was quite an experience. The original feastocrat was Gideanus, but an emergency kept him from war. A visit to him for recipes and insight proved to be fatal for my car. It died on the way home from Brooklyn, in (appropriately) Valhalla. A week later my last car died as well. A rental, lots of help from The Mooseguard and Whyte Whey and this dinner was served forth. I borrowed the Vicereine's war kitchen, two grills, and a propane boiler from the Mooses.
In service to my art,
Lady Andrea MacIntyre, OSC, OM
Crown Province of Østgarðr