Sergeants & Yeomen

Feast Recipes

Oct. 19, 1996


Lady Katja Orlova


Feastocrat: Katja Orlova

Butler: Matilda Bosvyle de Bellacqua

Kitchen Steward: Teresa Gabriela de Montoya y Sevilla

Kitchen Staff: Jean Adler

Holly Zyara

Bryn MacRose


Stephan Wolfgang von Ravensburg

Patricia the Farsighted

Peregrine of Thescorre

and many other good gentles!


Herbed Bannocks (adaption of a King Arthur cookbook recipe)

3 C flour 1/2 C (1 stick) butter 1 1/4 T baking powder

1 tsp (scant) salt 1/4 tsp. baking soda 1 C buttermilk

1/3 tsp dry mustard 3/4 tsp dry sage 3/4 tsp celery seed

Preheat oven to 425. Mix dry ingredients. Cut in butter. Add buttermilk, stirring just enough to combine the ingredients. Lightly flour your work surface. Work the dough with your fingers into an 8" square. Cut into pieces and place on a lightly floured ungreased cookie sheet. Bake for 12 minutes.

Yields 16 2" pieces

Onion Pottage (Mistress Therica's recipe)

3 T butter 1/2 lb. onions, sliced 1/4" thick 4 C broth

1 tsp salt 1/8 tsp pepper garlic, herbs to taste

Melt the butter in a skillet and add the onions, saut»ing them until they are golden brown. Bring the broth to a boil and add the onions. Cook over medium heat for about 10 minutes.

Scotch Oats Trenchers (Adler family recipe)

8 C water 4 C scotch oats 11 C honey

1/2 C butter 2 C water 1 T yeast

1 T sugar 4 C non-fat dry milk 3 T salt

20 C flour 1 egg white, lightly beaten

The night before: Bring C water to boil in a heavy pot with a tightly fitting lid. Stir oats into the water. When the water returns to a boil, reduce heat to lowest setting, cover pot and let simmer to 5 minutes. Uncover, stir well, cover, and let simmer 10 minutes. Repeat simmering and stirring until oats absorb the water and become thick and chewy, about 30 to 45 minutes. Add honey and butter, stir very well, cover, and let simmer 5 minutes. Stir well, cover airtight, turn heat off, and let pot sit overnight on the stove. Next day: Heat cereal slowly, stirring often, until warm. Proof yeast with sugar. Beat in a cup of flour and the dry milk. Slowly beat in oats, mixing thoroughly. Add salt and flour by cupfuls. Knead vigorously. Let rise double. Punch down, shape into loaves, place in loaf pans, let rise double. Bake at 350 for 45 to 55 minutes. Let loaves cool on their sides. Yield: 6 9X5 loaves.

Codfish Cakes (an adaption of a Cariadoc Middle Eastern recipe)

1 lb. salt cod 2 large boiling potatoes 1 scant tsp cinnamon

1 tsp caraway 1/2 tsp cumin 1/2 tsp coriander

1 egg, possibly more salt and pepper

Soak cod in 6 to 8 C cold water in refrigerator, changing water 3 times, for 12-18 hours, depending upon saltiness of cod. You have to taste it to find out. Drain. Place cod in pot with water to cover. Bring to simmer and cook very gently until cod is tender and flakes easily. Do not boil! This takes 20-30 minutes. Meanwhile, crush the herbs, boil potatoes, drain, mash, mix with drained cod, mixing in egg and spices. Taste for salt and pepper. Mix very well before it cools. When cool, pack in airtight container and chill overnight to meld flavors and solidify. When ready to serve, form 1/4 C into flat patties, dredge in plain bread crumbs, and fry in 1/2 oil/ 1/2 butter mixture until crispy and browned on both sides. 14-15 1/4 C patties

Savory Toasted Cheese (Cariadoc's Miscellany)

1/2 lb. butter 1/2 lb. cream cheese 1/8 lb. romano

1/4 tsp white pepper 1 bunch broccoli

Melt the butter. Cut up the cheese and stir it into the butter over low heat. Whisk to blend and avoid separation. Pour over parboiled or steamed cut-up broccoli, and brown until broiler for a few minutes. 2 C cheese sauce

Renaissance Salat (To The King's Taste)

1/2 bag of spinach 1/4 red cabbage, shredded

1-2 oranges and lemons, segmented 1 cucumber

1 leek or green onion some fresh parsley and mint

Prepare a dressing of 3 T oil, 2 T vinegar, 1 T lemon juice, a pinch of sugar, and salt and pepper. Combine with salat. Serves 16.

Pork & Apple Pie (Fewmet Cookbook)

2 C apples, chopped 2 C flour pinch salt

2/3 C sugar 2/3 C shortening 1/2 C cold water

1/2 C broth cinnamon, ginger, nutmeg, pepper

2 C sauteed, chopped pork butter egg wash

Make pie crust with flour, water, and shortening. Line a pie pan. Saute pork and let cool, then chop up. Mix apples and pork with spices, salt, broth, and butter. Prebake crust at 425 for 10 minutes, fill with mixture, cover with top crust, glaze with egg wash, ventilate. Bake at 425 for 15 minutes, then at 350 for 30-45 more until brown.

Flemish Meat Stew (Internet research)

4 lb. meat 10 carrots 8 large onions

1 C chopped parsley 3-4 C stock 4 rutabaga or turnips

4 cloves minced garlic salt, pepper, bay leaf, thyme 1/4 C oil

Brown meat in oil, then onions. Place meat in a large casserole. Heat oven to 300. Return meat to pot with seasonings, stir and mix. Add hot stock and bring to a boil, cover. Bake in oven for 1 1/2 hours, stirring a couple of times. Don't allow to boil. Takes about 2 hours. Add carrot chunks after an hour.

Serves 25.

Almond Circlets (Mistress Therica's recipe)

1 C butter 2/3 C whitesugar 1 egg, beaten

2 1/2 C flour 1/2 tsp grated lemon peel (1 large lemon)

3/4 tsp cardamom 1/2 C ground almonds 1 C raisins

Cream the butter and blend in the sugar, beating until frothy. Whip in the egg. Add all the dry ingredients together and add to the sweetened butter. Chill the dough for one hour. Coat the cookie sheets with butter and form the chilled dough into approximately 1" balls about 1" apart on the sheets and bake at 350 for 8 to 10 minutes until golden brown. 70 cookies

Mushrooms Alexandre (Internet research)

1 lb. mushrooms 3/4 C oil 1/3 C vinegar

2 T lemon juice 3 cloves garlic 1 tsp. salt

1/2 tsp sugar

Blanch mushrooms in boiling water for 1 minute. Drain and immediately put in hot marinade. Let cool and refrigerate. Serves 16

Cheese Ravioli (combination of Italian Renaissance and modern pasta recipes)

Pasta: 6 large eggs 4 1/2 C flour

1 1/2 tsp salt 3 T oil

Filling: 1 tsp crumbled basil pinch of cinnamon

1 qt. ricotta 1 C romano

parsley, nutmeg salt and pepper

For filling: Puree in processor ricotta, romano, parsley, nutmeg, salt ,pepper, basil ,and cinnamon. Yield: 50 ravioli.

Lentils and Rice (Cariadoc's Miscellany)

1 lb. lentils (=2 1/4 C) about 4 C water 4 C longgrain rice

2 1/2 T olive oil 1/2 tsp pepper 5 T butter

2 tsp coriander, crushed 1 tsp or more salt 3 T cider vinegar

pinch saffron 1 lb. onions, sliced

boiled egg and scallions for topping

Saut» onions in olive oil. Put lentils, water, oil, pepper, coriander, and onions in a pot, bring to a boil and turn down to a bare simmer. Cook, covered, for 50 minutes, stirring periodically. Add butter or oil and cook while stirring for about 5 minutes. Add salt, saffron (crushed in 1 tsp water), and vinegar, and bring back to a boil. Cover pot, and keep lentils at a simmer. Stir every few minutes to scrape up bottom. Serves 16

Rice Pudding (To the Queen's Taste)

1/2 C short grain white rice 3 C milk 1 C half n half

2 egg yolks 1/3 C sugar 1/8 tsp salt

1/8 tsp white pepper 1/8 tsp cloves 1/8 tsp mace

2 T butter

Combine rice and milk in a heavy enameled pot. Bring to a gentle boil. Cover pot. Reduce heat and simmer about 30 minutes or until rice is soft. Drain off excess milk if you wish. Add cream and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat. In a bowl, combine remaining ingredients and blend thoroughly. Add mixture to rice and stir to distribute evenly. Cook for 5 minutes over low heat, stirring. Serve warm, with a sprinkle of cinnamon on top. Yields 8 1/2 C servings.

Horseradish sauce (Digbie)

fresh horseradish roots vinegar sugar salt cayenne

©1996 ChrIs P. Adler