NRWC 2013 Period Food Planning!

[baronessv]

I had such a good time with this last year, I'm going to do it again. The menu is pretty similar, partially because so much of what I made was SO GOOD, and I know I can do it without screwing it up. Stuff in Italics are placeholders. I'd like to find something different for those slots, but will fall back on the known quantities if need be.

Breakfast (2 times early)
Sausage (Saturday)
Leftover Brawn / Tart (Sunday)
Cheese
GF Bread
GF Beer

Dinner (2 times 2 or 3 in the afternoon)
Salat dressed with vinegar and oil (Both days)
(Friday) Peas
(Friday) Sprouts trying to find something more seasonal
(Friday) Congur in Sawse or some other fish dish
(Friday) Perys en Composte
(Saturday) Leeks & Bacon / Tredura
(Saturday) Buttered wortes
(Saturday) Tart in Ymbre Day
(Saturday) Brawn en Peverade (pork in sauce) recipe 76 in Pleyn Delit
(Saturday) Imperial Fritters
Wine
Dried fruits & spices to close (Both days)

Supper (2 times after dusk)
(Friday) Split Pea Soup with Leeks, Carrots, Parsnips
(Saturday) Green Poree (p. 69 of Medieval Kitchen) or Thick Leek Soup
GF Bread
Cheese