Portable Soup

This past Spring, I made up a batch of “portable soup”, a concentrated beef broth dried to the point that it becomes leathery and can be stored in a tin or even in your pocket!  It appears regularly in 18th … Read more…

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It’s All For Me Pies!

In my experience, it’s the herbs and spices that make the primary difference in the flavors of our modern food and medieval fare. Medieval cooks used such wonderful things as Grains of Paradise, cubeb, and longpepper; all still available today … Read more…

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Gwillim’s Northern Army Bread

A couple of years ago, a good friend of mine, Lord Godric of Hamtun, put out a call to our local group to make bread to serve at a feast for an upcoming event. Godric was doing a Saxon feast, … Read more…

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