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)
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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.

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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)

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St Ives Medieval Fair Menu – 2018

Once again Company of the Staple were the hosts of the 14th century village and provided the skills and know-how for creating the delicious food which the 14th century ate all weekend, freeing people up to talk about their passions in the 14th century to our public.

Featured image is by Gareth Carr @gcimagery. 14th century cooking set up at St Ives Medieval Fair 2018

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Reducing food waste at feasts


Reducing waste at feasts helps in two aspects of cooking management.

1) reducing food wastage means a reduction in expenses, meaning that the feast can be cheaper (or remain in budget) as not as much food is purchased

2) reduces how much food needs to be thrown away.


So there’s a few things involved in reducing the food waste at a feast.

It comes down to preparation and planning (as so much of cooking does).

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