Cooking over a campfire for 127 people
This year, Company of the Staple catered for 127 people between Friday dinner and Monday morning. The menu can be found here.
It involved an incredible amount of work from a very hard working team. Here, we go through what it took to pull this off, and how you could do it to.
Blacktown Menu 2019
We had a fantastic time at Blacktown Medieval Fair 2019 at Nurragingy Reserve again. We cooked for about 30 people over both days.
| Both | Saturday | Sunday |
| Fruit | Spinach and Cheese pies | Sambocade (qtd) |
| Bread | Chicken Pie | Chicken Meatballs |
| Cheese | Pork and Apple pie | Pork and Chicken Pie |
| Salami | Ham | Roast Beef |
| Pickled Garlic | Lamb Harricot |
Chicken in Almond Milk
|
| Quince Marmalade | Fennel in Soppes | Leeks in soppes |
| Hard Boiled Eggs | Beans yfryd | Spynach yfryd |
| Fruit Pies(quartered) |
Reference Books
Along the way, Staple has collected a few books to help with our research in the 14th century. I’ve listed them here so that people don’t need to find them for themselves. These sources are primarily about medieval England, as that’s Staple main focus for portrayal.
This list will be updated as I get the various book sources together.
Pork and Small Birds (Forme of Cury, redaction)
171. Tartee. Take pork ysode; hewe it & bray it. Do þerto ayren, raisouns corauns, sugur and powdour of gynger, powdour douce, and smale briddes þeramong, & white grece. Take prunes, safroun, & salt; and make a crust in a trap, & do þe fars þerin; and bake it wel & serue it forth.
– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury)
Choosing a Persona – Workshop Notes
Workshop notes for “Creating a Persona – medieval re-enactment”
Staple’s recreations of 14th century woodworking tools
Staple loves woodworking and has built several replica tools to help do it in as period a manner as possible.
