Medieval Cooking | Recipes

"An assortment of breads made following medieval recipes."

Welcome to Camlann Medieval Village (photo set on Flickr) - 14th century Somerset, England.

Sample Dyner Menu

First Course

RASTONS (a unique appetizer)

TRENCHER BREAD (to eat upon)

ENGLISH SHIRE CHEESES

ALMOND FRITURES

FRESSH FRUYTE

HERBS & GREENS SALAT

BUTTERED WORTS

(lightly sautéed greens)

Second Course

choice of:

FENBERRIE PYE

(pork, fowl, fen-berries)

SANC DRAGON *

(roast chicken in dragon's blood sauce)

MOTOUN CAMELYNE *

(roast lamb in cameline sauce)

SAUMON EN TENS DE NOIS *

(roast salmon in hazelnut sauce)

BLAMANGER

(rice & favas in almond-anise milk)

(Two courses: $19.15 per person)

*Entrée choices vary weekly

Swete Dishes

ERBOWLE

(plums in wine and anise)

CRUSTADE LOMBARD

(figs and greens in a rich custard pie)

($3.83 each)

Drinks

ENGLISH ALE

SOMERSET SIDER

BORDEAUX RED WINE

LIEBFRAUMILCH

MEDE

($4.79 per glass)

MUSTE (spiced juice)

($1.91 per glass)

Lunches

(during festivals & for groups of 8 or more)

$8.62 per guest (plus drinks & dessert)

Trencher, English Cheeses, Fruit,

Meat and /or Vegetable Pottage

Le Menu

Cours i

PYMENTE (herb wine)

TRENCHER BREAD (your plate)

YRCHEONS (sausage hedgehogs)

SALAT (greens & fresh herbs salad)

GRETE PYE (lamb, squab, berries)

FRUMENTE

VENYSOUN Y-ROSTE (roast venison in pepper sauce)

FRENCH WINE - MUSTE

Cours ii

ALMOND FRITURES (sweet cakes)

PEASCODDES (snow peas in butter)

A TILE OF MEAT (chicken & shellfish in almond sauce)

SAMOUN WITH EERBIS (roast salmon, stuffed with herbs and nuts)

GERMAN WINE - MUSTE

Cours iii

ENGLISH SHIRE CHEESES

BAKED ONYONS

FFESAUNTE ROSTID

CRUSTADE LOMBARD (fruit custard)

FRESH FRUIT OF THE SEASON

AFTER DINNER SPICES

MEDE (honey wine) - MUSTE