This aimed to be a simple two-course meal for 20 people, taken mostly from German recipes of the 16th century, with one or two from a 14th century collection. I am indebted to various SCA people who have made available translations of these cookbooks see details below.
This particular feast was a lot of fun to cook I really enjoyed the German recipes, which are quite different to the bulk of medieval recipes with which I'm familiar, namely the English and Mediterranean ones. I found a wide variety of different dishes to choose from, and some excellent flavour combinations.
I have reproduced below the translations of the original recipes, with notes on my experience of the dish.
BibliographyDaz buoch von guoter spise (1345 1354), translated by Alia Atlas
Das Kuchbuch der Sabrina Welserin (1553), translated by Valoise Armstrong
Marx Rumpolt, Ein New Kochbuch, c. 1581, translated by M. Grasse
On the tables:Bread, Cervelatwurst, Bratwurst, radishes, pickled vegetables
45. Or take a radish/ cut in small and thin/ or fine diced/ season it with vinegar/ oil and salt/ so it is good too. (Marx Rumpolt)
A very simple salad I sliced them into thin rounds. The bite went well with the sausages.
No. 48 Ein condimentlin
I really liked this pickle recipe the sweet-sour of the honey and vinegar gave a wonderful flavour. I used onion, carrot and mushrooms and diced the vegetables very finely, to try and give a sort of a spread for bread. I didn't have time to pickle this properly, the vegetables sat in the marinade overnight; perhaps they would have softened and broken down more with longer pickling.
Sabina Welserin has recipes for Bratwurst and Cervelat, but I bought commercial versions instead.
Garlic roasted leg of Mutton
The garlic cloves break down into a mush when this is cooking. The best part of this was the gravy I added garlic, pepper and vinegar to the meat juices and cooked it down, then served the sliced roast in the gravy.
155 To prepare chicken in rosemary
I'm rather enamoured of this recipe. I basically potroasted the chickens in a standard commercial chicken broth, with a generous sprig of rosemary, and then drained them and browned them in the oven. The potroasting makes the chicken very tender and with a discernable rosemary flavour. The gravy had a good flavour, but the chicken livers weren't enough to thicken it and it was a bit thin.
8 To make a sauce with apples for game and small birds
Basic applesauce, with additional flavour from the frying of the apples and the saffron. People were eating this on bread, I assume it was enjoyed!
106 To make an herb tart
I have combined these two recipes, since I liked the herb combination in the first one but wanted to included cheese. This is effectively a quiche with spinach and herbs I liked the lavender flavour.
A dish of lentils
I shouldn't cook lentils for the Shire, but I really enjoy them and always forget that other people don't This was a very hearty flavour, the beef broth and bacon add a lot of backbone to the lentils, as did the herbs. I liked it, but as usual I did far too much
6. Green field salad (field greens) prepared / with pomegranate seed sprinkled/is pretty and decorative.
I'd never thought that cold hard-boiled eggs were authentic for medieval salad, but blow me down, here they are! These various salad recipes suggested that mixed lettuce (red and green) and herbs would be authentic (alas, I couldn't find pomegranate seeds), and I served the hard-boiled eggs sliced on the side.
87 To make a pear tart
A fairly standard fruit tart, with the pears being floured and fried first to give them extra flavour. I pre-baked the tart shell, which was a basic shortcrust pastry. Malavosia is a kind of sweet wine; I used a dessert wine.
89 To make a strawberry tart
This was a very good recipe, the only problem being that strawberries contain a lot of water, and the filling was very runny after I'd added sherry (a different take on Malavosia). But it didn't seem to impair the diners' enjoyment of the dish, which vanished in record time.
199 To make Spanish pastries
This is very similar to Andalusian and Italian recipes for a pastry/almond/sugar roll, but the addition of butter pieces to the filling creates a flaky-pastry effect, fairly light and crumbly. Alas, I overcooked these, having got all sidetracked with the dancing.