Landsknecht Guild

Post edited 11:46 am - October 21, 2010 by Brittney

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Hope there looks like something good for everyone on here. As usual, some changes may occur based on the finickiness of the fire or other unforseen cooking excitement.

 

Saturday Oct 23 midday meal

 

Meatballs wrapped in sage-

 precooked and ground meat shaped into spiced rounds wrapped in sage leaves and fried

 

Rice pudding-(Either for midday or evening or both depending on how the fire is cooking that day)

Rice boiled with almond milk, spices, and honey

 

Fried eggs in onion sauce –

Scrambled eggs covered in fried onion rings boiled in vinegar and wine

 

Carrots with honey and ginger –

A good old favorite standby

 

 

 

Saturday evening meal

 

Bacon? or some such easy meat product

 

Turnips with Chestnut and sage ( Pre-cooked with the midday meal)

If fresh chestnuts are not to be found, this will become armoured turnips

 

Halved Apples- (using extra eggs from the midday meal)

Apples filled with scrambled and spiced eggs, put back together, then dipped in a thin batter and fried.

 

Medieval Gingerbread- (Pre-made and brought that day)

Not what you think of as Victorian or later gingerbread . More of a molded honey/ginger candy type dessert

 

 

 

Sunday Oct 24

 

Chicken dumplings-

Shredded cooked chicken breast inside of a dumpling pastry, boiled in broth

 

Battered mushrooms-

Mushroom caps dipped in batter and fried in a pan

 

Salad of parsnips-

Sliced parsnips parboiled and fried in oil with spices and lettuce

 

Stewed cabbage-

Cabbage stewed in broth with onions, leeks and spices.

 

 Fritters?-

We’ll see what’s left in the pantry and the how the cooking goes that day. But you all know how I love to make fritters and I have a version I'd love to try out.