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  • About
  • Lochac Mid Winter Crown 2018
  • Blog
  • Drink Articles
    • Historical Drink - Other >
      • Kumiss - A Discussion thereof.
    • Modern Drink - Liqueurs >
      • Baron Giles' Waters
      • Coffee Liqueur
    • Modern Drink - Beer >
      • Christmas Beer
    • Medieval Drink - Beer >
      • Farmhouse Style Ale #1
  • Food Articles
    • Historical Food - Mongol/China >
      • Hu Szu-Hui >
        • Muslim Beans
        • Eggplant Manta
      • Ni Tsan >
        • Yellow Bird Buns
        • Honey Stuffed Crabs
        • BBQ Pork
        • Green Prawn Rolls
    • Historical Food - Middle Eastern >
      • Dressed Eggplant - Badhinjan mahshi
      • Lentils - Guiso de Lentejas
    • Historical Food - Renaissance Europe >
      • Almond Macaroons
      • Angel Food
      • Mushroom Pastries
      • Cremonze Tart
      • Chicken Pumpes
    • Historical Food - Roman >
      • Pork and Spelt Sausage
      • Ham and Figs in Pastry
    • Feast Allergy Management in the SCA
    • River Haven March Baronial - Russian Menu
  • About
  • Lochac Mid Winter Crown 2018
River Haven March Baronial Menu (Mar 11 2017) - Stegby - Russian/Polish Food.

1st Courses - Cold waiting on Table.
  • Smoked Trout or Salmon with Fresh Horseradish Sauce (Domostroi)
  • Pickled Baltic Herring with sliced onion (Domostroi)
  • Sour Cabbage (Domostroi)
  • Eggs for Saint Simeon's Day (Domostroi)
  • Rye Bread, 2 ways, with Herb Butter (Domostroi)
  • Cheese Dumplings (Ad Regalem Scutellum)
  • Smoked Ox Tongue (Domostroi)
  • Compote of Pears with Cucumber and Fig (Ad Regalem Scutellum)
2nd Courses - Hot and delivered to Table by servers.
  • Whole Chicken Roasted with Prune Sauce (Ad Regalem Scutellum)
  • Boiled Pork, Pskov style (Domostroi) 
  • Pork and Barberry Sausages (Domostroi)
  • Compositum of Cabbage/Chard/Dill/Mushrooms (Ad Regalem Scutellum)
  • Kasha (Gruel of Mixed Grains) (Ad Regalem Scutellum)
  • Feast of St Peter's Onion Soup (Domostroi)
  • Cheese and Turnips, as served in the court of Florence (Libro de Arte Coquinaria)
3rd Courses - Dessert style dishes, 1 hour after 2nd set of Courses.
  • Baked Turnip Pudding (Domostroi)
  • Mozhaisk Cream (think Apple Jelly) (Domostroi)
  • Court dish of Baked Fruit  (Ad Regalem Scutellum)
  • Almond Biscuit Bread (Elinor Fettiplace's Receipt Book)
  • Angel Food  (Libre de Sent Sovi)
  • A Tarte of Strawberries (A Proper Newe Book)
  • Quince Paste and Cheese
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