Feast-level cooking for the SCA
Food for the Feast
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Alys
Cristoval
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Planning
Event themes
Assessing the kitchen
Planning your menu
Kitchen teams
Tasting nights
Shopping
Serving gear
Serving
Techniques
Edible Flowers
Pastry
Endoring and gold
Garnishes
Campfire cooking
Meat dishes
Chewetes
Chicken and leek pie
Fancy poultry
Hedgehogs
Monchelet
Rabbit in ale
Roast and boiled meats
Sweet-and-sour fish
Savoury dishes
Blue soup
Compost
Herb fritters
Lemonwhyt
Taunton hotpot
Sweet dishes
Almond cakes
Apple fritters
Apple pies
Christmas pudding
Doucettes/daryols
Frazies
Gingerbread
Haslets
Leche lumbard
Loseyns
Marchpane and Marzipan
Orange and apple pies
Shrewsbury cakes
Tart de Bry
Menus
1986 First Viceregal
2001 Coronet Feast
2005 1st Cookery Book
2009 Agincourt
2010 Misrule
2010 Purple Feast
2013 Midwinter
2014 Pheasant Pheast
2015 Misrule
2016 Tudor Feast
2018 Dragon Feast
2022 Rowany Festival
2023 Flametree Ball
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Food for the Feast