Notes on the feast:

Salat - fresh lettuce was tossed with a variety of fresh herbs, walnut oil, & salt & pepper.

Beef Stewed - Beef roast was cut into small pieces, then coated in flour and braised in a skillet with a little oil. The meat was then placed in a large pot, covered with water, and brought to a boil. The heat was reduced to simmer, and beef bouillon, salt & pepper, slivered almonds, and bulgar wheat was added. The stew was allowed to slowly cook until the wheat had cooked and the mixture had thickened.

Honeyed Carrots - cooked carrots were tossed with honey, and used to garnish the platters of Capons Stwed.

Mushroom Tart - sliced mushrooms were sauteed, then mixed with olive oil, parmesan cheese, & spices, and baked in a pie shell.

Greetings good gentles! I would like to thank everyone who helped me with this feast by preparing pies before hand, baking the bread, putting in a helping hand with the feast, serving the feast and then everyone that made clean up such a snap. This was the easiest of feasts I have ever done and that was totally because of all the help I received. I had a lovely time and I hope you all did as well.

Illadore de Bedagrayne (mka Monica Gaudio) is a former seneschale of the Shire of Misty Highlands and is apprenticed to Master Huen Damebrigge of Wychwood.

Heralds & Scribes Schola © 1998 Monica Gaudio.