Barony Flaming Gryphon's annual Twelfth Night celebration where the Baronial Arts & Science Champion and Gaming Champion will be chosen.

The Inspiration for this banquet was based on this poem:

Good husband and huswife, now chiefly be glad,
Things handsome to have, as they ought to be had.
They both do provide, against Christmas do come,
To welcome their neighbors, good cheer to have some.
Good bread and good drink, a good fire in the hall,
Brawn, pudding, and souse, and good mustard withal.
Beef, mutton, and pork, and good pies of the best,
Pig, veal, goose, and capon, and turkey well drest,
Cheese, apples and nuts, and good carols to hear,
As then in the country is counted good cheer.
What cost to good husband, is any of this?
Good household provision only it is: Of other the like,
I do leave out a many, That costeth the husband never a penny.

Thomas Tusser, 500 Points of Husbandry, 1573

Most of the recipes are my own interpretations, and can be found in Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 by Thomas Austin

Baronial 12th Night

Stanley, the guest of honor, created by Mary Dahlberg

Soteltie – a Boar’s head with sweet meats and fine pies (here be the bean and the pea) & Trayne Roast (mock entrails)

For Pyes of Mutton or Beefe (Mincemeat Pies, 1591)

Trayne Roast (Mock Entrails, 1450)

On Table

Bryndons-a sweet and fruity sauce - Harl. MS 279, 1430
Mortrews of Chicken & Pork and Fish - an early form of pate Harl. MS 279, 1430
Compost -pickled vegetables, olives and capers Forme of Curye, 1390
Let Lardes – hard custard flavored with herbs cooked in bacon grease Harl. MS 4016, 1450

First Course

Rastons Harl. MS 279, 1430
Blawnche perrye with peas – creamed leeks and onions with peas Harl. MS 279, 1430 (milk subbed for almond milk)
Beef-y-stewed –stewed beef Harl. MS 279, 1430
Brawn with Mustard- pork with mustard The good husvvifes ievvell, 1587
Garbage - stewed chicken offal (hearts, gizzards, livers, feet, neck) Harl. MS 279, 1430

Second Course

Capon Farced – chicken stuffed with a mixture of sausage, onions and grapes, roasted Harl. MS 279, 1430
Pickle for the Mallard – onion jam Harl. MS 279, 1430
Guissell- bread dumplings Harl. MS 4016, 1450
Roasted Chestnuts, Turnips and Sage Le Menagier de Paris, 1393
Pickled Barberries (Blueberries/Lingonberries) The Whole Body of Cookery Dissected, 1682