Subsidiary gallery pages not all finished, yet….. One more….

Obviously this is only a prospective menu since the feast is virtual…

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Noon – Side table set up with hot spiced cider, hot water for tea/coffee, etc. (pictures here –

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From top, l-r – Cookies, pickled ginger, butter, pickled cabbage, two kinds of olives, dumplings
  • Flat breads (birka) plus rye rolls and seed rolls
  • Bread from Birka –
  • Butters – regular, roast garlic, herb and onion, and honey
  • asst pickles and cheese (pickled beans mostly, in 4 flavors, pickled onions, pickled mushrooms)

1pm first hot dish

  • Hot crab (15th century)
  • Cacik (cucumbers with dill in sour cream)

2pm – Adding dishes of asst pickles (herring in wine, cucumber, asparagus, beet and egg) and cheeses including skyr.

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Pickled eggs in the middle, from upper right….washed curds with garlic and dill, fig jam, butter, cheese, pickled beans, black olives, pickled brussels sprouts

3pm – Travelers porridge – Feast research talk –

4pm – Frumenty with greens & cheese Wheat Frumenty with Cheese – Trial run, recipe, process pix, comments.

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Main Dishes and Sides

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5pm Main feast – 1st course

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Lamb roll and savory handpies

Subtlety – The Longship – Filling test needs tweaking.

Mint Tea/Lemon Water

5:30 2nd course

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Chicken right, carrots left, stuffing below.

6pm 3rd course

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Cutting (or trying to) the pork roast which was cooked with the berry sauce and apples
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6:30pm Last course

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Ready to serve.
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Take homes

  • hand pies of various sorts – Depending on what is available these are made of leftovers from previously cooked dishes. They mostly end up being meat and cheese, veg and cheese, or fruit.
  • Leftovers – These start being packaged in 2 TBSP cups (sauces) and 1 cup bags (soups, meats, sides, etc.) as soon as the dishes come back to the kitchen. Anyone who asked gets handed an assortment!

…and the leftovers soup!

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Page created 1/31/22 and published 2/17/22 (C)M. Bartlett
Last updated 3/12/22