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to Rumpolt Kings

To translations and recreations of the recipes

This feast is based on the two meat-day banquets for kings from Marxen Rumpolt's 1581 Ein New Kochbuch. Because it is based on period meat (meaning not Fast) day fare it is rather lacking in Vegetarian options.

The Feast went very VERY well, seemed very well received, and was documentably PERIOD. Photos of some of the dishes should be added shortly!

For commentary, questions or feedback THL Gwen Catrin von Berlin may be reached at grasse@mscd.edu

MOST Importantly!

THANK you to all who assisted in this project, hands on in the kitchens, or in the hall, by providing space, and letting me bounce suggestions and ideas, and by just being there.

Mistress Katherine Linnet Holford who let me bounce ideas to my hearts content, assistant managed when my brain failed me, and did a GREAT job with the chickens.
Lady Kseniya Mikhailovna Morskaya who worked her heart out even though she had piles of homework waiting.
Lady Rivka Vladimirovna Rivkina who looked stunning, very ably announced each course to the hall, and rounded up and organized all the WONDERFUL servers. (If I had all your names I would list you all too!!!)
Lady Tangwystl Angharad verch Rhys who slices cucumbers so thinly as to be one-sided, manages carrots and parsnips with equal skill, and made me smile.
The Honorable Lady Arwen Southernwood who also let me bounce, managed the gamehens and the quail, entered the competition, taught a class, volunteered her Lord Gulliaume to transport platters, AND took the pictures of the courses!!! (and of me.)

Lady Hauviette d'Anjou who shared her comfits recipe and technique, and (via EMAIL!) managed to help me get my comfits to come out WHITE!!! (and VERY delicious)
The Honorable Lady Maredudd Angharad ferch Gwenhyfar who babysat a dozen chickens (in her fridge ;-) and let me use her recipe for the candies lemon peel.
M'Lord Thomas for much patience with language questions, and solving the mystery of "Driet."
Lady Gwenhevar who autocrated and dealt with the reservations piece (and my concerned questions about "only 16 paid, and you really think I should buy for 85 people?" We sold out.. she was right!)
and the dedicated clean up crew:
THL Gabrielle Cartier, Mistress Miriana Wren, and Lady Moira, your work was MUCH appreciated.

The wonderful last minute volunteers!!!
M'lord Tim who was at his first event, was in a feast kitchen for the first time, and I hope we did not scare him off, as he was a great help.
Lady Rowan who did MOUNTAINS of dishes, and was VERY much appreciated!!!

Vielen Dank!!!

On the tables:
Salads, hard boiled eggs, and perhaps smoked meats.

First Course:
The Small Roasts, consisting of assorted roast whole bird, appropriate sauces, root vegetables, and barley cooked in broth.
(A class on carving is planned, for those desiring to learn this useful skill. Those attending may wish to bring a carving set to assist them.)

The second course:
The Large Roasts, being beef and pork, with their proper accompaniments, rice cooked in milk, and also sausage and cabbage.

The final course
will be the fruits, baked things, and comfits prepared as may please kings.

This menu is tentative, subject to change at the whim of the grocer, the butcher, and the koch.

The Recipes
All recipes are from Marxen Rumpolts Ein New Kochbuch and the numbers are from their corresponding chapters.

On the tables:

Salads - taken from the chapter on Kra:euter Salat.
Cucumber Salad - 20. Peel the Cucumbers/ and cut them broad and thin/ season them with oil/ pepper and salt. (I did not use salted cucumbers)But if they are salt-preserved/ they are also not bad/ are better than raw/ because one can salt it with Fennel and with caraway/ that both can be kept over one year. And near the Rhine-stream one calls it Cucummern
1 cucumber
1/8-1/4 C oil (olive)
Salt and pepper
Peel cucumber and slice thinly into rounds, drizzle with oil and sprinkle with salt and pepper, toss to coat.

Red Cabbage Salad - 33. Take a red head lettuce [red cabbage]/ cut it nicely small/ and poach it a little in warm water/ then cool it quickly/ season it with vinegar and oil/ and when it soaks a while in the vinegar/ it gets nicely red.
1/6- 1/4 head of red cabbage
1/4 C vinegar (cider)
1/8 C oil (olive)
Wash the cabbage, (remove any coarse outer leaves and the core) shred finely, poach it in a little water (to the crisp tender stage) season it with the vinegar and oil, and let sit in the dressing for at least 30 minutes prior to serving.

Pumpkin Salad - 35. Take young pumpkins/ that are not large/ peel and cut them nicely long/ remove the seeds/ poach it a little/ cool it thereafter/ and season it with vinegar/ salt and oil.
1/6 medium sugar pumpkin (NOT jack o lantern)
1/4 C vinegar (cider)
1/8 C oil (olive)
Salt to taste
Cut pumpkin in half, and remove seeds, then cut into wedges and remove the skin (careful, it is tough) cut pumpkin into 1/2" to 3/4" cubes and, boil in lightly salted water till tender. Remove, drain and let cool, then dress with vinegar and oil, toss to coat, and sprinkle with salt to taste.

Lentil Salad - 36. Roman Wicken (Bot. Vicia sativa L.) [Common Vetch, the seeds seem to be similar to red lentils, but may well be slightly toxic] [I used lentils] and poach them well in their shells/ cool them/ and season them with vinegar/ salt and oil.
1/2 C lentils
1/4 C vinegar (cider)
1/8 C oil (olive)
Salt to taste
Pick over your lentils (to remove stones), then rinse well. In a pot simmer till done (45 minutes?) drain and cool them, then dress with vinegar and oil and serve.

Eggs - (also referenced in the Kra:ueter Salad chapter.)
hard cooked chicken eggs and quail eggs - 23. Take hard boiled eggs/ serve them especially beside the salad/ sprinkle them with green parsley and salt/ and pour vinegar over. (I served the vinegar on the side)
8 chicken eggs
8 quail eggs
1t chopped fresh parsley
1/4 C vinegar (cider or white wine)
Salt
Hard boil eggs, remove shells, and cut eggs in half for presentation.
Arrange around salad platter, sprinkle with parsley, but serve vinegar and salt on the side.

Smoked Meats being chicken and pork.

First Course:

The Small Roasts, consisting of assorted roast birds
Chicken, game hen, and quail
Each cleaned, rubbed with salt and pepper, and roasted till no longer pink. (The game hens ended up being glazed with the syrup left from the class on candying orange peels.)

Appropriate Sauces
Weichsel salsen (Sour Cherry Sauce) - 1. Sour cherry sauce/ when it is cooked thick/ so thin it with wine and sugar/ sprinkle it with sugar (or a sugar or spice mixture) so it is good and well tasting.
2 cups sour pie cherries
1/4 cup sugar
1/4 cup white wine
Sprinkle cherries with sugar and cook down till mostly thick, thin with the wine.

Mustard - 12. Brown mustard prepared with clear vinegar/ is also good.
1/2 C brown mustard (NOT hot dog stuff)
2 T cider vinegar
Stir together to make a sauce

Parsley Sauce - 9. Sauce of green parsley made/ with toasted bread and vinegar ground together/ pepper and salt it a little/ so it becomes good and well tasting.
1 bunch parsley
2-4 T vinegar
1 slice bread, toasted
Salt and pepper
Rinse parsley, remove from stems and chop fine. Crumble in the toasted bread and a little salt and keep chopping/grinding. Add vinegar till the consistency is as you like it, add pepper and additional salt to taste.

Carrots and Parsnips - 182. Take white roots (parsnips or turnips)/ dice them nicely/ and roast them in hot butter/ pour beef broth/ that is lightly salted/ over it/ set it on [the fire]/ and let it cook down/ so that you get a little broth. You may put thereunder mutton/ that is cooked/ and browned on a spit/ or may serve it without meat/ so it is on both ways good. Or you may cook it with the roots/ so it gets nicely brown/ good and well tasting. (No mutton used today.)
183. You can also prepare and roast the yellow roots [carrots]/ be they small or large cut/ also with a beef broth/ take meat under it or not. (No mutton here either.)
1 lb carrots
1-2 parsnips
1-2 T butter
1C beef broth (from bullion is OK)
Wash and scrape (peel) carrots and parsnips, cut them into even chunks (so they cook evenly.) Melt butter in a saucepan or large skillet (for which you have a lid), add carrots and parsnips and toss to coat with butter, let them get a little color on them while stirring occasionally. After a few minutes add broth, cover and simmer till tender.

Barley cooked in broth. 83. Barley cooked with beef broth/ not too thick but somewhat thin and well tasting is. Take a mutton leg/ (nope still no mutton, though it is being served with roasts) that is roasted brown and nicely tender/ and when you prepare [to serve] it in a bowl/ so pour the barley thereover/ put crushed pepper thereunder/ so will be everything nicely brown. You may make the barley sour or not/ so it is good and well tasting/ does not cost much/ but makes a great effort.
1 1/2 C barley
2 1/2 C broth
Pick over the barley (to remove any stones or impurities) rinse well and drain. In a large saucepan combine barley with broth, simmer till barley is tender, stirring occasionally. (Add more broth or water if needed)

The second course:

The Large Roasts, being
Beef - 47. Take a beef roast/ and marinate it overnight / put half water and half vinegar/ also crushed garlic/ in the broth (brine)/ and a little salt/ let the roast lie therein over night/ the next morning early take it from the brine/ and salt it/ stick it on [a rotisserie or spit]/ and let it roast. Take the brine/ in which the roast was marinated/ pour it off/ so the thick bits remain on the bottom (of the marinating bowl)/ put it into a small Fishpot/ with a little crushed pepper/ and fresh unmelted butter/ and let it simmer/ set a tinned fryingpan under the roast and pour this over the roast/ so it is a good meal for Hungarian and Polish gentlemen.
2.5 lb top sirloin roast (this was the cheapest beef available that was not all fat and bones (and loin is listed as a proper roast.)
1 C vinegar
1 C water
5 cloves fresh garlic
Pepper
1T butter
Rinse meat. In a plastic tub (or zip baggie) combine crushed garlic, vinegar and water, add your meat and marinate in the refrigerator for 24 hours. (This is longer than in period, but it is also being done under refrigeration.)
The next morning remove from the brine (reserve the marinade!) salt it, and roast at 450F for 10 minutes, then lower the heat to 325F for 15 minutes or till as done as you like it. Meanwhile strain the marinade, put it into a pan with some fresh ground pepper and the butter, let it simmer and reduce by half (or more). Baste your roast during the last few minutes of cooking, but catch the sauce under the roast, and when ready to serve, present sauce on the side.

Pork - 24. Take the back roast [loin]/ and roast it/ and when it is roasted/ so put it in an almond or apple sauce/ or in prepared onions. so it is lovely to eat.
2.5 lb bone in pork sirloin roast (again, it was on a great sale!)
Salt
Pepper
1 1/2 lb onions
Oil
Salt for onions
Rinse pork, season with salt and pepper and roast at 325F for 25 min. per lb to 150F internal temperature.
Meanwhile peel and slice onions into half rounds, heat a large pan and gently sauté onions in a little oil till sweet and caramelized and very tender. Serve pork roast surrounded by the sautéed onions.

Proper accompaniments
Lemon Sauce - 23. Take sour fresh Limonien/ roll them/ that they become soft/ cut them from one another/ and press the juice therefrom/ put the seeds therefrom/ make it up with cinnamon and sugar/ so it is good and well tasting. You can also [take] such juice/ that is clear/ let simmer with cleaned sugar/ and when it is cooked nicely thick/ so one can use it with a roast.

Lemon Sauce - the tart version
1 lemon (juice only)
3/4 t sugar
1/4 t cinnamon

- the sweet version
1 lemon (juice only)
2 t sugar
1/2 t cinnamon
Mix well

Pickled Beets - 3. Red beets preserved with small cut horseradish/ anise/ coriander/ and a little caraway/ especially if the beets are cut/ marinated in half wine and half vinegar.
6 cups fresh whole baby beets (or use canned ;-)
1 C wine
1 C vinegar
1 1/2 long piece of fresh horseradish root, peeled and cut into slivers
1/2 t anise seed
1 t coriander seed
1/2 t caraway seed

Wash beets well, trim leaves, but leave stem intact (they bleed). Boil for 30 minutes or until tender. To peel run under cold water, the skins should slip off easily. Trim any excess stem or root at this time, and cut beets into chunks.
Combine all ingredients except beets in a pot. Bring to a boil, simmer 5 minutes, add the beets and heat through. Place in jar or crock and let mellow for at least 24 hours. The vinegar will preserve your beets; in period they would have been stored in the cellar. In modern times I would suggest the fridge or canning in a sterilized container.

Spiced Peaches (they should be pears, but I made them when peaches were in season ) - 10. Cook pears in a sweet wine (syrup)/ put them on a clean board/ and let them cool let the syrup cook again/ till it thickens/ let it then cool/ spread it with a brown mustard through (a sive)/ put then the poached pear therein/ so it will be good and well tasting. But if you want a good mustard/ so crush anise and coriander together/ spread through with brown mustardflour/ and sweet cooked wine/ so it becomes good and well tasting.
2 lb small peaches
4 C Sugar
2 C Cider vinegar
Cloves
Cinnamon stick
Mustard flour (ground mustard seed)
Wash and peel peaches. Make a syrup of the next 4 ingredients, simmer 10 minutes, then add peaches and simmer till tender. Store in the refrigerator or use proper canning technique. 2 days before serving
drain syrup, mix with mustard flour to make a thin sauce, then pour back over peaches. Let sit in refrigerator to blend and mellow.

Rice cooked in milk. - 171. Cooked rice in milk/ and when you prepare (to serve) it/ so give Driet (sugar and perhaps cinnamon) thereover/ so it is good and well tasting.
1 1/2 C rice
2. ½ C milk
Pick over rice and rinse to remove any impurities. Add milk and simmer till tender.

Sausage and Cabbage - 110. Brown cabbage (a name, not truly brown; I used plain green cabbage foravailability) with smoked mutton meat (nope, no mutton this time, but may throw in some smoked something for the flavor.) Prepared with a good beef broth. And cooked therewith/ so it is good and welltasting
1 head green cabbage
2 C beef broth
Wash cabbage, remove tough outer leaves, cut into quarters and remove tough core. Shred cabbage. Put cabbage in a large pot, add beef broth and simmer till tender (30-45 minutes.)

Sausage based on 60. Dumplings or meatballs made of beef in a pepper-sauce (only the meatball part of the recipe was used, and I altered that to eliminate the eggs and bread binders, since I was stuffing it into casings.). Take the beef and cut it small/ chop beef fat/ a piece of bacon (omitted here - beef was fatty enough, and eliminated the pork content)/ onion/ and grated bread together/ beat eggs therein/ take pepper and ginger thereto/ heat water in a kettle, and make round or long dumplings/ and let them well cook. <snipping the pepper sauce instructions for space>
Sausages (OK, so this makes enough for 4 tables of 8, or about 35 people)
5 lb ground beef (73% lean)
1.5 lb onion
1" knob fresh ginger
1 T dried ginger
2 T ground black pepper
1 T salt
10 ft. of rinsed sausage casing
NOTE, I realize the original includes eggs and grated bread, but it is meant to hold together like meat balls or dumplings, as I am stuffing casings I eliminated all but one roll worth of bread and all the eggs (there is plenty of cholesterol here)
MAKE SURE EVERYTHING IS VERY CLEAN and keep your ingredients COLD!
Prepare your casings by soaking as needed, and rinsing well in cold water. Leave them in a bowl of cold water till ready to use.
Combine meat and seasonings; knead together well (with CLEAN hands.) Check for seasonings - in a skillet fry a small amount (1 t) of the mixture, taste, and adjust seasoning as needed.
Prepare sausage stuffer, and stuff your casings (not too full.) This is easier with 2 people, one to load and stuff, and one to keep the casing feeding properly. Twist into links, and place the ropes of links into food safe storage bags in the fridge.
Let sausages mellow in the refrigerator for 24 hours, then cook or freeze until ready to cook.
Bring a large kettle of salted water to boiling. Add a cup of cold water to take the kettle to just below boiling, and add your sausages. Bring back to a boil and simmer for 30 minutes or till done through (to be sure check internal temperature with a meat thermometer.) Sausage is a wonderful breeding ground for food poisoning, so be extra careful.

The final course:

fruits - no reference here.. but using fruits that are in season (and would have been available or in season in 1580's Germany)
fresh apples, pears, and perhaps oranges

Baked Things - taken from the chapter on Turten.
For the crust - I. And if you want to make torte/ so take egg yolkes and butter/ do it under the flour/ and make a dough therefrom/ roll it out thin/ and cut it well round and salt it. And such a dough you may use for all sorts of tortes.
1 C flour (unbleached, preferably whole wheat pastry flour)
2 1/2 oz butter, unsalted
2 egg yolks (if too thick beat with a little water)
Pinch of salt

Sift flour, and cut in the butter, then add the egg yolks to make a pastry. It is ok to work it a little. On a floured pastry cloth roll it out thinly, and sprinkle with salt. Transfer it to a baking sheet, and trim the edges round. This pastry is similar to a shortbread, or a German Mu:erbeteig. It will have crumb rather than flake texture though it could also be made like a flaky pie crust.

Apple Turten filling - 6. Take apple(s)/ peel and chop them small/ sweat them in butter/ give crushed cinnamon/ sugar/ and black raisins/ thereunder/ stir it well together so it becomes a good filling.
4 apples (try for granny smith, at least it has some flavor, don't bother with red delicious)
1 oz butter
Large pinch cinnamon
2 T sugar, more if you like it sweet, but this lets the apple flavor dominate
2 T raisins

Peel and finely chop the apples, sweat in butter, until they soften and produce some juices, then stir in sugar, cinnamon, and raisins.
Pile into center of crust, pull crust up to contain most of filling (leave a hole in the center (like a volcano) for steam to escape (or put into a pie crust)

Start at 425F for 10 minutes, then reduce to 350F for another 30 minutes or until done.

Pear Turten filling - 7. Take pear/ peel and cut them quarterways/ or nicely wide and thin/ lay them in the Turten/ with cinnamon/ sugar/ and a little butter/ so it will be good and welltasting.
2-3 pears
1 oz butter
1 small pinch cinnamon
2 T sugar, (more if you like it sweet, but this lets the fruit flavor dominate)
Peel the pears, and cut each pear into 6-8 wedges, removing core. Arrange wedges in pastry crust, sprinkle with sugar, cinnamon, and dot with the butter.

Start at 425F for 10 minutes, then reduce to 350F for another 30 minutes or until done.

Almond Turten filling - 37. Take blanched almonds/ cut them thing and longways/ put black grapes (black currants) thereunder/ and make it sweet with white sugar/ and bake it in a Turten/ till the dough is done. Put also rosewater under the almonds/ so it is a good Turten of almonds.
1-1 1/2 C almonds
2 T sugar
1 T-2 T rosewater (if using the concentrated stuff dilute it with water so it adds but does not overpower.)
Blanch and sliver almonds, spread in the dough, sprinkle with sugar and then rosewater (if the sugar is not wet, it does not help things stick together.)

Start at 425F for 10 minutes, then reduce to 350F for another 30 minutes or until done.

(did not make) a sour Orange Turte - 22. Seville orange (Citrus aurantium) Turten/ peel and cut them nicely wide (thick?)/ and bake it quickly in an oven/ give it warm or cold to the table/ so it is in both ways good and welltasting.

comfits prepared as may please kings.- taken from the chapter on Zucker Confect.
Here I diverge somewhat from Rumpolt, he gives rough outlines, but not very precise recipes, so I am relying and building on others works.

Sugar coated spices (cloves, coriander, anise, fennel, and ginger), peels, and nuts.
I. Almonds coated. (in this chapter/page coated stands for coated with sugar or sugarcoated)
2. Anise coated.
4. Cloves coated.
5. Coriander coated.
7. Fennel coated.
9. Walnuts coated
10. Hazelnut (Filbert) kernels coated.
12. Citron peel coated.
17. (Sauer) Orange peel coated.
24. Ginger coated.

The sugar coated spices and nuts recipe is courtesy of Lady Hauviette d'Anjou (with minor editing by Gwen Cat)
1 C sugar
1/2 C (approx.) coriander seeds (or any other suitable seed or nut i.e. anise, caraway, fennel, pine nuts, almonds are commonly mentioned in period)
1/3 C hot water

Using a heavy pan, over low heat, combine sugar and water. Stir frequently until sugar melts. You must monitor the sugar carefully. If it over boils it will simply dehydrate and crystallize and you will need to add water and begin again.
The setting I used ranged from 1-3 on an electric stove. Your appliance may have a different level, so you may need to work with the syrup a bit to get the right heat. Note that you will need to adjust the temperature to keep the syrup hot, but not caramelizing or boiling for too long.
As the syrup heats up, you will begin to notice that it becomes clear, this is the beginning stage of it being ready to use. You will also see fine crystals on the spoon when you dip it into the syrup and let it run. When the crystals disappear, you are nearer to the syrup being ready. In addition, you will notice that when allowing a spoonful to pour back into the pan, it will remain as a stream from the spoon about 5-6 inches in the air to the pan. Finally, the syrup will be ready when you can put drops into a glass of cold water and the sugar doesn't dissipate, it will clump up (this is known as the soft ball stage), you can also put a drop on a cool plate, if it does not run it is also at softball stage.

Having your seeds in a bowl (I used a small stainless steel round bottomed bowl), take half a soupspoon full of syrup and pour it into the seeds, shaking the bowl with your right hand as you do so.

Now for the fun part. Working quickly, begin to stir the seeds using the small fork, (think scraping the side of the bowl or beating eggs) with your left hand while holding the bowl in your right (or vice versa if you are naturally left handed). As the seeds separate, (you may need to help them along with the fork), they will begin to roll, continue this fast stirring until the seeds are separate and appear somewhat white. This will require some effort and should be done with some speed. The first few coats will seem almost inconsequential, but as you continue you will see them increase in size.

Do not use a lot of syrup the first few coats, you do not want to let the seeds cool down before you can mostly separate them, this will result in a mass of seeds, not really useable as confits. As you finish, allow the seeds to cool before adding more syrup. If the seeds seem unwilling to separate, sometimes allowing a little time to cool will coax them along. Check to make sure your sugar is ready (i.e. the softball stage) and not crystallizing. I had to turn down the heat repeatedly to keep a constant temp, but eventually the sugar would begin to boil and then would crystallize upon which I would add a dash of water and begin again. Very time consuming, but as you saw at the Confections class at the symposium, the comfits I made recently were about a quarter inch in diameter and where white and ragged. I was amazed at how they matched the picture of them in period. That was very rewarding.

The technique requires some practice, but once you get used to it, you'll be surprised how easy it really is. (Gwens Note - IT WORKS, and makes WHITE comfits!! see ;-)

Candied Peels (as redacted by Maredudd)

6 oranges (lemons may also be used)
2 C sugar
1 C hot water
1/4 C honey
2 C sugar
1 T ginger or cinnamon (optional)

Remove the peel from the fruit. Alternately, juice the fruit, and leave the pith and membranes intact. Cut the peels into fourths. In enough water to cover them, boil them for at least half an hour. Drain the peels, and replace them in the pot with fresh cold water. Bring to a second boil, and boil them for at least half an hour again. Repeat the process a third time. Drain the peels. Using a spoon, scrape all the white pith out of the peels. Any remaining pith will make the peels bitter. You need to be gentle, but thorough.

Cut the peels into 1/4" strips. Combine honey, 2 cups sugar, and water in a pan. Bring to a boil. Add the peels and simmer for about half an hour, until the peels are translucent.

Put about two cups of sugar in a ziploc bag. You may choose to add spices to the sugar. Lift the peels out of the syrup with a slotted spoon, and drop into the bag. Seal the bag and toss the peels to coat. Lay the peels out on a cookie sheet overnight to dry. Seal in an air-tight container. They keep for up to six months.

Sugared Ginger
1 lb fresh ginger root
4 Cups sugar (eventually)
1 C water
8 days

Peel ginger root (a tea spoon is a great tool for this, and you cant cut yourself). Dice ginger into small dice (1/4" or less) In a sauce pan cover ginger with water and bring to a boil, simmer 5 minutes, then drain off the water (this is nice potent ginger tea if you want to use it, but it is sharp, that is why you are boiling it off the ginger. Repeat twice more. Then drain and remove ginger. Rinse your pan, and put in 1.5 C sugar and 1 cup water, stir to dissolve and bring to a boil. Add your drained ginger and simmer for 5 minutes. That's it for the first day, just leave the ginger sitting in the syrup, (cover to keep stuff out). On the next 6 days each add 1/4 C sugar and bring back to a boil and simmer 5 minutes each day. The final 2 days add 1/2 cup sugar (unless it is already crystallizing on you because it is super saturated… that is what you are trying to achieve. Remove the ginger from the pan (there should be no more syrup, it should all have crystallized back into ginger flavored sugar crystals and chunks of sugar saturated ginger), spread it on a cookie sheet and let dry.

This menu is tentative, subject to change at the whim of the grocer, the butcher, and the Koch.

The autocrat and exchecker were please that I brought it in under budget, I heard the baron was pleased at the amount of MEAT we served, in fact I heard that many carnivores were happy with the rare roast beef. I know the comments brought back by the servers, and also told to me personally by some of the diners were very VERY complimentary.

Vielen VIELEN DANK,
The Honorable Lady Gwen Catrin von Berlin,
Pooped but very very Pleased!!!

PS: Special thanks go to my Parents for extra fridge space, and to my poor furry child, who had a whole lot of cuddling to make up the day after, because I had NO time for him or for rest in the week before the feast. ^^ ~