Campfire Cooking – 20 People for a Lunch Event
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.
In turn, we get asked a lot of questions by other people about cooking on our display and how we make it work, so we’ve compiled a document to answer common questions, and maybe help to save you making our mistakes again. (“How could you forget the ham for ‘pea and ham soup’?” “Well, it was on a different shelf of the fridge, so I didn’t see it…”)
This document is aimed at living history groups who do demonstration events at medieval fairs and the like, and want to cook their own food, in a period way, as a part of that display.
We’re still learning and trying out new recipes, techniques, trying to make things better and easier, so this document is continually updating. Hopefully, it’s a good starting point for other people who want to try the exciting and rewarding (and delicious!) world of medieval campfire cooking. Queue no longer for the gozleme stand!
Image is Banquet given in Paris in 1378 by Charles V of France for Charles IV, Holy Roman Emperor (left) and his son Wenceslaus, King of the Romans. Each diner has two knives, a square salt container, napkin, bread and a plate; by Jean Fouquet, 1455–60.