Feasts For Scholars A collection of easy recipes and feast ideas for your own Medieval Feast

Period Foods

Meat and Fowl venison boar rabbit mutton pork beef chicken goose pheasant peacock thrush pigeon dove partridge duck crane guinea hen

Vegetables watercress turnips asparagus pumpkin cucumber cabbage leaks onions beets radish endive lettuce artichokes celery lentils peas chick peas wheat barley millet rye

Spices pepper bay mustard savory ginger thyme parsley oregano saffron hyssop dill lovage mint cumin caraway coriander cardamon garlic fennel

Fruits apples grapes quince figs plums pears cherries oranges lemons blackberries peaches dates apricots pomegranates melons

Nuts Chestnuts almonds filberts hazelnuts walnuts pistachios

The following is a partial list of foods that were available to people during the Middle Ages.  Please note that potatoes, corn (maize) and tomatos are not on this list.

The feast hall was usually set up on a U shape plan with the diners seated around the outside of the U.   The table at the bottom of the U is considered to be Head Table where important guests would sit, such as Royalty.  If it is possible you should set your feast hall up in this manner so that any entertainment that you plan can take place on the inside of the U.  Your serving staff should always enter from the open end of the U, proceed up the middle and bow or curtsey to those seated at the head table.  The head table should always be served first.  Then the other servers can serve their tables.  You should allow, ideally, for one server per table.  A herald, introducing each of the the dishes as they are served and introducing the entertainers helps to create a real medieval atmostphere.

Easy Main Dishes

Pottage in a Bread Bowl An easy and economical way to feed a group of hungry scholars is to serve a beef or chicken stew in a bowl made from a kaiser bun. To serve 60 15 28 oz cans of beef or chicken stew 1 250 ml carton of whipping cream 60 whole wheat kaiser buns Gently heat the stew in a large pot.  Add the whipping cream.  Do not let it boil or the cream will curdle.  Meanwhile, cut the tops off the kaiser buns.  Remove some of bread from the middle of the bun (to make a bowl)  When the stew is heated ladle a portion into each of the bread bowls.  Put the tops back on.  Serve hot.

Roast Chicken Roast chicken pieces, ie legs and thighs in a large roast pan.  Season with black pepper, chopped garlic and onions.  Please note that BBQ sauce often  contains tomatos which is not a period ingredient.

Salads and Such

Cucumbers in Cream To serve 60 8 english cucumbers, peeled and thinly sliced 1/2 to 1 cup of cider vinegar 1  small container of sour cream 1 small container of yogurt 1 bunch of dill weed, chopped Soak the sliced cucumbers in the vinegar for about an hour.  Drain off vinegar and mix in yogurt and sour cream.  Sprinkle with dill.  Served chilled.

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Simple Salad 5 heads of lettuce ie leaf or romaine washed and torn into bite size pieces 1 small head of red cabbage, chopped finely 4 green onions, chopped 1 bunch of watercress, chopped Mix the above ingredients in a large bowl. Dressing 3 parts olive oil 1 part cider vinegar chopped mint salt and pepper to taste Mix the above together and use as a dressing on the salad.

Honeyed Carrots To serve 60 30 large carrots, chopped (half a carrot per student) 1 cup of honey 4 tbsp of butter salt and pepper to taste Simmer carrots until tender.  Drain and add butter, honey salt and pepper.  Mix well.  Serve hot. Option:  Add about a tablespoon of freshly grated ginger.

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