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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Mail Armour Research for the Re-enactor

Here is a collection of useful articles, papers and resources for re-enactors looking to use mail armour. Whether you’re building from scratch or modifying commercially available mail armour, most re-enactors can benefit from some extra information on how their mail is supposed to work and how it should be shaped.

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Guildenstern the broken drawknife

Our story begins with two tools. Not, as one might expect, two chaps of less than impressive wit (Rosencrantz and Guildenstern spring to mind), but rather two actual tools. As in, metal ones. Our first contender is the humble froe (left). Plain and simple, but of stout constitution, the froe is designed for riving (that is, splitting) boards or shingles from logs. It is made to be struck, embedding it within the end grain of a piece of timber, before being used to lever the new board away from the parent log. By contrast, the drawknife (right) is keen and nimble, made for shaving timber pieces to shape and size.

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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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