If your starting to get a bit bored with the old Fish and Chips and MacDonald’s, then maybe you should look at something a little different. Why not step back in time and have a medieval banquet. You might have seen this sort of thing going on in a play with actors tearing into chicken and saying things like “Ho sirrah! What price Eastern spices today?” And “Forsooth thou will be cuckold!”, but that’s only the half of it.
The medieval banquet was quite the occasion, the reason being that for most of the year it was all root vegetables soup and gruel for the most part. At least it was for the majority of the populace, the rich Barons and Landowners were the ones having the Banquet whilst the servants probably took home the scraps to the family. This made a nice change from the gruel and turnip soup.
If you are going to do it here’s what you need. In terms of Costume a few Princess dresses for the ladies and some doublet and hose (tights in other words) for the men will do. Let’s have a look at what you’re going to have to fit in the oven. To be honest with some of this stuff you’ll need a Commercial 4 Burner Gas Oven like the ones at https://www.247cateringsupplies.co.uk/catering-appliances/commercial-ovens-and-ranges/commercial-ranges to get it all done.
Let’s start with a good one. It’s the tail of a beaver. Sound yummy? Its supposed to taste like fish, although it might be a better idea to actually serve fish instead. Its hard to get hold of Beaver anyway. If that doesn’t float your boat, then we could move on to some nice roast Hedgehog. This is a bit sensitive as the Hedgehog is endangered already so gutting one, removing the spines and covering it in pastry seems a little bit wrong. It’s even worse if they coil up as your supposed to dump them in boiling water.
A popular medieval course is the lovely taste of Lampreys in a hot sauce. Its so good it even killed a King through over indulgence of them so take it easy. They’re an Eel by the way and not as nice looking as a Hedgehog so they’re fine to eat.
The last thing is what you might need the big oven for. It’s a stuffed peacock. Better write this down as the stuffing isn’t a few boxes of Paxo or some chestnuts. You take a peacock and stuff it with Goose. In to that goes a pheasant, then a hen then a wild duck followed partridge then quail and then a squab then a snipe and lastly an Ortolan which is a very tiny bird. You top of all off with an oyster.