I think what I love most about medieval cooking is looking at the different versions there are under the same nominal title. Forme of Curye is the 14th Century English manuscript and it has a couple of different versions as a result of being manually rewritten out and copied. That puts some slight variation differences depending on which text you happen to look at.
This recipes, Chyches or Chiches, has what seems like a minor issue but does create a difference in redacting it. And that is the placement of a comma or lackthereof between two words.
Good vegetarian dishes are always on my list to find new recipes and try them out. This leafy green and cheese pie from Le Manager De Paris looks like it’ll fit the bill perfectly!
Company of the Staple loves to cook. We’ve been having a lunch display since our first event, working our way up from bringing bread, cheeses, and cold cuts, to pre-making tarts and pies, up to cooking our lunch over a fire on the display. We’ve had a lot of practice, and made many mistakes along the way. We’ve also learned a lot by asking about the the mistakes of others.
This year, as it has for the past three years now, Company of the Staple will be cooking, and feeding 150 people over the course of a weekend event. While talking to the public about the cooking and medieval food. (And many many other things.)
One of the challenges given to me is to find a better way to cook breakfast. Because trying to cook a breakfast for over a hundred people when you only have a campfire and anything that you were able to precook in your residential kitchen, is quite frankly, an absolute nightmare.
You’ve probably attended a couple of feasts by now and you’re saying to yourself, “This looks awesome, I really want to run one.” before you commit yourself, I have some advice for you…