My First Feast - The Barony-Marche of the Debatable Lands
Baronial Birthday - 6/12/99

I could never have made this feast without the help of my kitchen crew. They were all really wonderful!
Thank you Sorcha, Michael, Amy, Ragnar, John, Susan, Serena and Gordon.

Several people asked for the recipes for my feast. Here they are!

Almond Frittata - Gillian Riley - Renaissance Recipes:
Combine one Egg, 1 1/2 teaspoons Parmesan Cheese, 2 teaspoons Ground Almonds and 1/2 teaspoon Water. Fry in a small greased skillet until no longer runny then flip and cook the other side. Top with a sprinkling of Almonds, Parmesan Cheese and Cinnamon Sugar. May be served warm or cold.

Losyns - Curye on Inglysch IV:
To make Ricotta Cheese:
Warm one gallon of whole milk to 200 F. Don't let it boil. Combine the warm milk and 5 ounces of White Vinegar in a different pot (just in case some of the milk scorched on the bottom of the pot!) that you can cover then stir. You should have lumpy white curds and greenish whey. Let it sit where it will remain 80 F - 100 F for about 6 hours. Break up the layer of curds. If you choose to add salt, it is easier before you strain it. Line a sieve or strainer with dampened cheesecloth. Pour curds & whey into strainer and allow to drain until you have the proper consistency. Place in a bowl.
To make Almond Milk - Curye on Inglysch I:
Combine 1/2 cup Ground Almonds with 1 1/2 cups Boiling Water. Let stand about 10 minutes. This Almond Milk still has small chunks of almonds that are left in for the texture.
To make Losyns:
Cook about 1/2 pound of Lasagna Noodles.  If you want to add salt, but didn't do it before draining the cheese add it to the almond milk so that it will mix more thoroughly.  Combine Almond Milk and Ricotta.  In a 9 inch x 9 inch pan put about 1/2 cup of the Ricotta/almond milk mixture.  Add a layer of noodles.  Add about a cup of Ricotta/almond milk and more noodles. Keep layering until you fill your pan. End with Ricotta/almond milk on top.  It will be quite warm and may be served right away with a topping of Sweet Spice Mixture - Odile Redon, Francoise Sabban & Silvano Serventi - The Medieval Kitchen, Recipes from France and Italy. Translated by Edward Schneider - 1/4 teaspoon Ginger, 1/4 Tablespoon Cinnamon, 1/4 Tablespoon Ground Bay Leaves and 1/4 teaspoon Cloves.


Roasted Chicken cooked with no seasonings

Beef boiled with no seasonings

Sauces for Chicken & Beef:

Cherry Sauce - Platina
Combine and simmer 1 - 11.5 ounce can of Cherry Juice Concentrate (Cherry Juice, Apple Juice, Grape Juice), 1/2 cup Bread Crumbs, 1/2 teaspoon Cinnamon, 1/3 teaspoon Ginger, 1/4 cup Vinegar for 10 minutes stirring constantly. Serve warm.

Must Sauce for Young Chicken - Scully: Early French Cookery
Heat 1 - 11.5 ounce can Grape Juice Concentrate, 2 1/2 ounces Red Wine, and 2 1/2 ounces Vinegar. Stir in 1/4 teaspoon Ginger, 1/2 teaspoon Cinnamon and simmer for 5 minutes stirring constantly. Beat one Egg in a small bowl, add some of the hot mixture to it and mix. Add the egg to the hot mixture stirring constantly. Add 1 1/2 Tablespoons Brown Sugar and simmer 5 more minutes. Serve warm.

Green Sauce - Platina
Combine 1 cup Finely Choped Parsley, 1/2 cup Finely Chopped Thyme, 1/2 Finely Chopped Mint, 1/4 teaspoon Ginger, 1 Clove Garlic, and 2 cups White Vinegar. Let stand for about an hour. Strain out the pieces. Serve cold.

Sauce for shulder of moton - Ashmole MS
Cook 1/4 cup Chopped Onions in 3/4 cup Red Wine Vinegar until transparent. Add 1/3 cup Parsley, 1/2 teaspoon Ginger and 1/2 teaspoon Salt. Serve warm or cold.

White Sauce - Platina (Orange Juice has been substituted for verjuice)
Combine 1 1/2 cups Orange Juice, 3/4 cup Bread Crumbs, 1 cup Finely Ground Almonds and 1/4 teaspoon Ginger. Serve cold.

Garlic Sauce with Walnuts - Platina
Make beef juice by boiling bones with meat for several hours. Combine 1 1/2 cups Beef Juice, 3/4 cup Bread Crumbs, 1 clove Garlic and 1/2 cup Ground Walnuts. Serve warm.