The Moody Crewe, our pirate living history group, planned an open fire cooking day this past weekend. If anyone is curious about the size of the fire pit our host bailed out 43 gallons of water after Saturday's rainstorm. Sunday's weather was just right, and even though everyone was making different dishes with different cooking times everything was ready in perfect time.
The menu consisted of: liver pudding cooked inside a sheep stomach, Brunswick stew, "A fine hash of Beef at Little Expense", a French loaf of bread cooked in a cast iron Dutch oven in the coals, home churned butter, two "passenger pigeons" stuffed with tangerine and hung to roast over the fire, and boiled beef with potatoes and sauerkraut.
As the only vegetarian in the group I choose to make "A Ragout of French Beans with a Farce" from The Art of English Cookery by Richard Briggs, 1788. A little out of our time period, but at least it used vegetables (green beans and carrots).And for my favorite part of the meal, dessert, I made syllabub.
We all produced quite the spread for a Sunday dinner and had a great time, too.
Well it sounds like quite the festive event...though I must admit a number of the dishes would quickly turn me into a vegetarian if I weren't already there!
ReplyDeleteWhere was this held? and, pray tell fine tavern maid, what's the syllabub?