Medieval Cooking
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Lady Margaret Stafford is the Medieval Combat Society's go-to cook and mistress of the kitchen. Although of high standing, she is philanthropic by nature and helps the poor to be fed. At selected events she demonstrats this process of medieval cookery for the viewing public, ably assisted by members of her household. Often this is in the form of pottage as this dish was a mainstay of the period, and easy to add new ingredients like vegetables and water when times were hard. |
Using the information gained from attending numerous medieval food related courses, she ensures that the techniques that she has learnt in cooking medieval food as much as possible in this modern world, are authentic and true to the 14th century. The recipes are sourced mostly from books such as “The Forme of Cury: A Roll of Ancient English Cookery Compiled” by Ralph Waldo Emerson. Alongside the food, you will see the utencils of the time, cauldrens, spoons, knives, boards for chopping and of course no forks. All cooking was done on a firepit with chains to lower the caudlron to the right height. Fuel tends to be wood as it was easier to find, but sometimes used charcoal. |
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She also has the less obvious tools of her trade on display. A wicked looking crossbow for hunting rabbits, hares and vension, alongside some lethal looking knives to disect such meat. Due to modern day rules and regulations, demonstrations consist mainly of vegetable preperation, but may include fish and chicken if required. Any food prepared cannot be given to the general public. She is always looking for new recipes to try and finding out what food they had back then and how they kept the food to keep it fresh. |
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