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Bhakail Investiture 2013

Course 1
Salat 20: Cucumber salad (V, GF)
Salat 15: Asparagus salad (V, GF)
Crab 15: English pie with crab (GF option available)
Lamb 26: Lamb with sage and cherry (GF)
Soup 46: New cheese soup (V, GF)
Rye bread, butter (V)

Course 2
Pottage 107: Raspberry soup(V, GF)
Pottage 13: Peas and barley(V)
Beef 45: Roasted beef with horseradish (GF)
Fish Pie 3: Salmon in Rye bread (GF option available)
Rice 175 : Hedgehogs (V, GF, Nut free option available)
Many colored chicken

Course 3
Pastry 3- Fried cherries (V, GF option available)
Tart 8: Apricot tart (V, GF option available)
Pastry 63- Waffles

On the table
Marzipan- (V, GF)
Sugar paste Salamanders- (V, GF)
Comfits

Source material Ein new Kuchbuch 1581, M.Marxen Rumpolt/ Churf. Meintzischen.
Digitized original manuscript- http://diglib.hab.de/wdb.php?dir=drucke/2-3-oec-2f
Nutzungsbedingungen für Online-Angebote der Herzog August Bibliothek Wolfenbüttel

Transliteration and Translation,by Ranvaig Weaver mka Sharon Palmer, copyright 2013

Modern recipe conversion, Wendy Marques, 2013

 
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Posted by on June 13, 2014 in Menus

 

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Bhakail Yule 2013

Long over due menu from Yule.

Tart of Bry V Brie cheese, sugar, egg, ginger, saffron, salt, crust
Cold Sage Chicken Dg chicken, parsley, ginger, sage, cinnamon, saffron, grains of paradise, egg, cloves, vinegar, bread
Meat Stew Dg beef, red wine, onion, raisin, almond, clove, pepper, ginger, mace, sage, rosemary, thyme, bread
Sallad VDG almonds, raisins, figs, olives, capers, currants, sugar, oil, vinegar, oranges, lemons, sage, spinach, lettuce, cucumber
Sliced Cheese G

Course the Second:
Pies of Paris Dg beef, pork, red wine, stock, currants, dates, salt, ginger, sugar, pie crust
Galentyne Dg pork, cloves,onions, mace, lard, bread, stock, vinegar, pepper, cinnamon, salt
Asparagus VDG vinegar, asparagus, salt pepper
Rice of Genoa VDG rice, salt, stock, saffron
Buttered Worts VG Brussels sprouts, salt, pepper, butter
Custard Vg egg, cream, sugar, wheat
Course the Third:
Allos of Beef DG beef, sage, thyme, onion, suet (if available), salt, pepper
Chyches VDG chickpeas, garlic, oil, pepper, cloves, saffron, salt
Peas Royal VDG peas, stock, almond milk, saffron, sugar, salt
Stewed Mutton DG lamb, parsley, onion, wine, vinegar, pepper, cinnamon, salt, water
Eggs in Moonshine VDG egg, sugar, rosewater
Snowe VG apple, cream, sugar, rosewater, rosemary
Course the Fourth:
Brawn DG pork, nutmeg, white wine, ginger, salt, peppercorns, bay leaves
Blancmange vG rice, almond milk, chicken, salt, almond, sugar
Smothered Rabbits Dg rabbit, onion, currant, bread, salt, pepper, salt, vinegar
Applemuse VG apple, rosewater, sugar, butter, cinnamon
Poached Eggs (ingredients forthcoming)
Rysmole VDG rice flour, almond, salt, sugar, ginger
Course the Fifth:
Salmon Roasted in Sauce DG salmon, onion, red wine, cinnamon, vinegar, salt, ginger
Chekins Farcied DG chicken, egg, currants, pork, parsley, sage, thyme
Gourdes in Potage vDG squash, onions, stock, pork, salt, sugar, cinnamon, ginger
Cabbage cabbage, onion, cinnamon, leeks, stock
Wardons in syrup VDG pears, red wine, cinnamon, sugar, ginger, vinegar
Scraped Chese with Sugar VG Hard cheese, sugar
Course the Sixth:
Mallard gD duck, oil, onion, stock, wine, clove, mace, pepper, cinnamon, bread, vinegar, ginger, salt
Red Dere GD venison, salt, pepper, parsley, sage, rosemary, thyme
Tart of Cheese Vg cheese, egg, cream, butter, sugar
Fumentry VD whole wheat, egg, almond, stock
Spinach Fritters V spinach, bread, egg, cinnamon, ginger, butter, sugar
Candied Citrus Peels vGD orange, lemon, sugar, water
Final Course (for all):
Jelly Hippocras VDG grape juice, sugar, clove, ginger, cinnamon, clove, coriander, salt, gelatin
Marchpane VG almond, sugar, rosewater, rice paper
Muscadines VDG rosewater, egg white, sugar, lemon, gum tragacanth, mint
Comfits VDG sugar, rosewater, anise seeds
Cinnamon Sticks VDG rosewater, egg white, sugar, lemon, gum tragacanth, cinnamon
Bread VD flour, water, salt, yeast

Well that was interesting. WP pulled the all the HTML formatting over from the Yule site. Thank you to Lord Reijnier Verplanck, original coder/webmaster of Bhakail’s Yule site, which still has the menu in it’s original format. http://bhakail.eastkingdom.org/yule/

 
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Posted by on June 12, 2014 in Cooking, Menus

 

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Menu- Spring Coronation 2013

Course 1
Rye bread, butter
Salat 20:  Cucumber salad (V, GF)
Salat 15:  Asparagus salad (V, GF)
Salat 45:  Radish salad (V, GF)
Cheese
Ham/sausage
Soup 46:  New cheese soup(V, GF)
Beef 64:  Beef dumplings (meatballs)

Course 2
Lamb 26:  Lamb with sage and cherry (served cold)
Hen 2:  Hen made in the Hungarian way
Pottage 13:  Peas and barley (V)
Pottage 37:  Earth apples (potato) (V available, GF)
Soup 45:  Cheese onion soup (V, GF available)

Course 3
Indian chicken 3:  Stuffed Turkey (served cold)
Pork 34:  Roast pork (served cold)
Pottage 81:  Barley and chicken
Pottage 126:  Lentils and pea broth (V, GF)
Soup 42:  Rice soup (V, GF)

Course 4
Confect 1:  Apple confect (V, GF)
Turten 8:  Apricot tart (V, GF available)
Pretzels (V)
Comfits (V, GF)
Marzipan:  (V, GF)

Source material Ein new Kuchbuch 1581, M.Marxen Rumpolt/ Churf. Meintzischen.
Digitized original manuscript- http://diglib.hab.de/wdb.php?dir=drucke/2-3-oec-2f
Nutzungsbedingungen für Online-Angebote der Herzog August Bibliothek Wolfenbüttel

Transliteration and Translation,by Ranvaig Weaver mka Sharon Palmer, copyright 2013

Modern recipe conversion, Wendy Marques, 2013

Coronation Recipes

 
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Posted by on April 8, 2013 in Cooking, Menus, Recipes

 

River War- 2012 feast menu

First course
Cold plate: Cheddar, brie, goat cheese, ham, egg
Bake mete ryalle (pork and chicken)
Salad
Bread: butter, herb, pear butter

Main course
Leg of lamb
Chickens Farsed -(chicken with pork stuffing)
Sweet Potatoes
Perry of pesoun (peas)
Spynoches yfryed (fried spinach)
Ryse of genoa (rice)

Sauces
Galyntyne
Green Garlic Sauce
Sauce Alapeuere (pepper and garlic)

Desert course
Custard and berries
Custad Lombard (almond and pear)
Marzipan

 
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Posted by on October 16, 2012 in Cooking, Menus

 

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Menu- Runnymede Dinner 2011

Course 1
Watermelon salad
Crudite
Bacon wrapped pork bites
Bread with cheeses and butter

Course 2
Lamb w/green sauce
Chicken w/mustard sauce
Summer vegetables
Cheese risotto

Course 3
Grilled fruit
Arme ritter w/cherry sauce

 
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Posted by on October 8, 2011 in Cooking, Menus

 

Menu- Mudthaw 2011

1st Course
Spring Sallad
Crudité (sliced cold veggies)
Charcuiterie (sliced cold meats)
Cheese and bread
Potage of colle-floure (roasted cauliflower soup)

2nd Course
Roysted beif
Baked Pyes (chicken)
Ryse of flessh (almond saffron rice)
Tourte (vegetables, cheese tart)
Asparagus
Wortes(spinach)

3rd Course
Daryoles- (strawberries custard)
Sops- (eggs, berry)

 
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Posted by on October 8, 2011 in Cooking, Menus

 

Menu- Yule 2009

Course 1
Cheese: brie, blue, goat, boursin goat cheese
Charcuterie: ham, cold chicken
Sliced tart apples
Salad- cabbage, radish, endive, leek w/pomegranate vinegarette
Above the salt: Salad w/lobster, lobster goat cheese (unless someone does
something here, this will be my chef showcase, otherwise)

Course 2
Roasted meat
Roast pork
Beef pot pie
Brussel sprouts
Above the salt: Roast beef

Course 3
Baked fish, Salmon
Roasted bird turkey
Armored Turnips
Above the salt: Salt crusted whole fish (presentation for the head table- not
chef showcase), multi-bird gallentine (chef showcase)

Course 4
Wine and honey poached pears
Spiced royal
Apple foole
Sliced fruit
Above the salt- tarts, almonds, anise

 
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Posted by on October 8, 2011 in Cooking, Menus