A new feast is underway, featuring mostly historical Italian recipes, with a few Dutch bits thrown in for good measure.  There will definitely be a spit-roasted whole lamb, and some fun sotleties for the head table.  Here is the tentative menu; I will be posting details as the test kitchen continues:


 I will be holding a banquet for my local SCA group on the first weekend of October at a yearly event known as Red Dragon.  All of the recipes are taken from historical cookbooks.  Scappi, 'Anonimo Toscano', and Martino's recipes are all 16th C. Italian; Apicus is an assembled Roman collection from 4th or 5th C. A.D., and "Pleyn Delit" is an assembly of Medieval recipes redacted for modern chefs.  The Dutch Cookbook is from 1560, entitled "Nyeuwen Coock Boeck".

First Course:
Pork Meatball Stew with Apples (Apicus )
Green Salad (Pleyn Delit 44)
Bread
Cheese Round With Herbs (Apicus 41)

Second Course:
Chicken with Blackberry Sauce (Dutch)
Baked Squash (Apicus)
Sauteed Green Beans (Anonimo Toscano)
Sliced melons

Third Course:
Spit-roasted lamb, (Scappi/Martino)     
Mushrooms (Apicus 315 or Anonimo Toscano)
Lentil Soup (Scappi)
Tortellini en brodo (in broth) with Chicken and Mushrooms, a la Pope Paul Farnese III

Dessert Course:
Fish-shaped Apple Pie (Dutch)/ Calves' Ears (Dutch)
Cherry Cheese Tarts
Fake Eggs (Dutch)