The Canton of Grey Gargoyles Presents

Stone Dog X


Lunch Tavern - Open at 11:30am

Lunch is $5 per person. Pay in advance at troll and pick up a ticket to get your meal.

Menu - TBA

Dinner Taverns opens at 4:00pm

Our feast dinner is designed to be simple food you can bring to the gaming tables and continue playing. We have an open time for dinner so folks can stop by when they would like to get something to eat rather than worry about everyone eating at once.

Chicken Bacon pasties
Spinach Cheese pasties
Pork Sausage
Served with Bread & Mustard
Pickled Vegs
Pickled Eggs
Drinks

Pricing:

Dinner meal: $5
two of: (Chicken Pasty/Spinach Pasty/Sausage)
Vegetables & a Picked egg
a Drink

A la Carte:
Chicken Pasty, Spinach Pasty, Sausage -- $2 each
Vegetables, Pickled egg -- $1 each

Ingredients:

Pasty dough: Flour, water, yeast, salt, oil, sugar, and egg
Chicken pasties: Chicken, bacon, sage, salt & pepper
Spinach Cheese pasties: Spinach, cheeses (Cheddar/Jack), eggs, ginger, salt & pepper
Pork Sausage: Pork, buttermilk, spices, salt & pepper, (Served with bread)
Mustard: Red wine vinegar, mustard seed, bread crumbs, salt
Pickled Vegetables: Mushrooms, turnips, cauliflower, carrots, vinegar, honey, caraway/anise/mustard seeds, salt & pepper
Pickled Eggs: Eggs, vinegar, sugar, salt, spices

Recipe Information

Chicken Bacon Pasties
This is an adaptation of the "Icelandic Chicken" recipe from "An Early XIII Century Northern-European Cookbook", reworked as a pasty.

One shall cut a young chicken in two and wrap about it whole leaves of salvia, and cut up in it bacon and add salt to suit the taste. Then cover that with dough and bake like bread in the oven.

Spinach/Herb Cheese Pasties
This is adapted from the greens/herbs tart recipe from "Le Menagier de Paris", reworked as a pasty.
To make a tart, take four handfuls of beet leaves, two handfuls of parsley, a handful of chervil, a sprig of fennel and two handful of spinach, and pick them over and wash them in cold water, then cut them up very small; then bray with two sorts of cheese, to wit a hard and a medium, and then add eggs thereto, yolks and whites, and bray them in the cheese; then put the herbs into the mortar and bray all together and also put therein some fine powder. Or instead of this have ready brayed in the mortar two heads of ginger and onto this bray your cheese, eggs and herbs and then cast old cheese scraped or grated onto the herbs and take it to the oven and then have your tart made and eat it hot.

Wild Game Hunter Sausage
This is a modern recipe, chosen because of its' use of european medieval spices.

Served with Bread & Mustard
The mustard recipe is taken from "Le Menagier de Paris"
…and if you wish to make (mustard) properly and at leisure, put the mustard-seed to soak overnight in good vinegar, then have it ground fine in a mill, and then little by little moisten it with good vinegar: and if you have some spices left over from making jelly, broth, hippocras or sauces, they may be ground up with it, and then leave it until it is ready.

Pickled Vegetables
This recipe comes from "Ein Buch von Guter Spise"
Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make sulze (pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which(ever) you want.

Pickled Eggs
This is a modern recipe, chosen because its' ingredients fit european medieval spices.


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Last Updated: 3/10/2014