Give it Forth: Adventures in Medieval Cookery

You have bit the bullet. You have submitted a feast bid, and have been chosen to put together the feast! Congrats!!! Even before you were given the bid, you were probably given some numbers that included the expected budgeted funds and the number of diners you were expected to feed.  Before we go into the budget and calculating the cost of the feast, let's talk about the expected number of diners. Many times the number of diners you are given will not be easily divisible by the number of servings per table (usually 6 or 8). This can create a potential problem when it comes to serving your food at feast.  So please be sure to find out from the individual who is hosting the event how many diner's are expected to sit "per table" before you discuss budget. Most SCA feasts will expect tables of 8 diners,so the numbers of diners  you will be expecting to feed should be easily divisible by 8. Example:  Budget $400 Expected number of diners: 60 Number of seats

One of the most useful tables for measuring I have found.  I cannot claim this as my work. I keep misplacing it however so thought I would place it here.  Please take a moment to visit the website where this came from.  It is full of useful information, how to's and video's.  Additionally, they sell meat processing supplies including hog casings and seasonings. Spice Conversions  Additional information courtesy of The Cook's Thesaurus Spice Conversion Substitute Allspice, Whole 1 ounce = 4 Tbsp. 5 whole berries yield 1 tsp ground equal parts cinnamon, cloves, and nutmeg, all ground or, equal parts cinnamon and cloves, all ground or, equal parts cinnamon, cloves, nutmeg, and black pepper, all ground Allspice, Ground Angelica lovage (This also tastes like celery, and the stems can be candied like angelica.) or tarragon Anise, Ground 1 ounce =4 tbsp. fennel seed (This has a milder flavor and is sweeter than anise.) , or, star anise (str