My staff was on target, and got food made in a timely fashion.
Were there bumps in the road, that could be fixed for next time, yes. For the most part every recipe/dish came out as expected or better.
FIRST COURSE
Original Recipe:
Salat
Take parsel, sawge, garlec, chybollus, oynons, lek, borage, myntes, porrettes, fenels and towne cressis rewe rosmarye, purslary, lauen and waische hem clene pyke hem pluk hem small wiþ þyne hond and mynge hem wel wiþ rawe oyle. lay on vyneger and salt and surve hem forth.
Source: This recipe taken from Forme of Curye, ab. 1390 A.D. (Pages 40v & 41r). The images below are from the original manuscript as digitized by the John Rylands University Library and the 1780 printing edited by Samuel Pegge.
Herb Salad
Take parsley, sage, garlic, chives, onions, leek, borage, mint, scallion, fennel and nasturtium, rue, rosemary, purslane, rinse and wash them clean pick them pluck them small with thine hand and mingle them well with raw oil lay on vinegar and salt and serve them forth.
Herb Salad
1 pound spring mix
1
package chives
1
leek (greens)
1
fennel- greens
and bulb chopped
1
package fresh mint
1
package edible flowers, if available
1 green onion
1
Tbsp. olive oil
1
Tbsp. vinegar
½
tsp. kosher salt
Gourdes in Pottage
14th C England
Forme of Cury:
Take young Gowrdes; pare hem and kerue hem on pecys. Cast hem in gode broth, and do þerto a gode pertye of
oynouns mynced. Take pork soden; grynde it and alye it þerwith and wiþ yolkes of ayren.
Do þerto safroun and salt, and messe it forth with powdour douce.
Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury).
New York: for The Early English Text Society by the Oxford University Press, 1985.
Translation
Stewed Gourds. Take young gourds; pare them and cut them in pieces.
Put in good broth, and add a large amount of minced onions.
Take boiled pork; grind it and add it along with egg yolks.
Add saffron, salt, and powder douce.
Redaction
2 lbs. squash roasted and peeled
3 onions, minced
2 cup broth (made without bread crumbs)
1/2 cup pork, boiled then minced or ground
2 egg yolks, beaten
1 tsp. salt
2 tbs. of sugar and 1 tbs. each of cinnamon & ginger, mixed together
Bring to a boil the broth, squash, and onions. Reduce heat and cook until the squash just becomes tender.
Stir in the pork, egg yolks, saffron, and salt. Stir allow to cook for a few minutes, then remove from heat.
This was one of the first recipes I redacted in the SCA. It's one of my favorites, and is easy to make. I cooked it in an electric roaster to save stovetop space for other dishes. I cooked the squash in vegetable broth in the electric roaster, and then blended the squash and eggs, then added the cooked ground pork, and spices.
This dish was a WINNER! I had many compliments, including, "This was the best Gourdes in Pottage, I have ever had in the SCA!"
It turned out great! Flavors were good, and the soup was creamy, thick and tasty.
To finish out this course, I served bread, a selection of English cheeses, and cinnamon butter.
