Torlyon (SCA Yass) was a new group started by myself and my then wife, known in the SCA as Alethea of Shrewsbury. We had run a number of pretty successful feasts to get the group started, and then the Dread Princess Constance twisted our arms around our backs to run the Principality event.

We ran it at the Yass Showgrounds, with the feast in the basketball court there. And there was a rotunda building where Alethea and I were awarded our Pelicans. That site has been used for a Crown event subsequently.

FIRST COURSE

Roast beef with Shrewsbury sauce — Shrewsbury sauce is a spicy, redcurrant-based sauce, chosen for its link with Alethea.

Salat – always a good option for textural change and for the vegetarians

Taunton hotpot – a vegetable stew

Monchalet – a lamb casserole, a Torlyon favourite

Lemonwhyte castles – a refreshing rice dish

Coronet tarts – a traditional apple and orange tart, in pastry shaped like a crown

Leche lumbard – a medieval dessert, served in rounds

SECOND COURSE

Grete pies – cold pies made with roast beef and chicken cooked in tall springform pans with heraldic beasts on the pastry

Baked ham with honey and mustard

Losynes – the medieval ancestor of lasagne

Smoked quail, served with savoury barley

Broad beans with mushrooms

Quelquechose – parsnips in orange juice and marigolds, a “medjeeval” dish from one of the feast books.