21 kg Bread Rolls
2kg Honey Butter, 2kg Herbed Butter, ½kg Plum Jam, ½kg Cherry Jam, ½kg Apricot Jam, ½kg Strawberry Jam
3kg Apples, 3kg Pears
12l Apple Juice & Mint (at 1:5 makes 72l) for Cordial, 100 bags Tea, 500g Coffee, 2l Milk, 1kg White Sugar, Hot Water

[3kg] Bread Rolls etc.
[6kg] Potage d'Alscacienne - Pork & Bean Stew
2 kg beans, 1 kg pork, 1 kg ham, 1 kg pork sausages
[6kg] Potage Vegetables du Jour - Vegetable & Bean Stew
2 kg beans, 3 kg cabbage, celery, herbs & carrots

Crew: Stefano & Claudia

Basic Order: Heat Stews - Roast Meat - Setup - Serve - Porridge & Butters - Clean

Notes: Sort out work areas - Put on porridge overnight - Save scraps for pies - Put on roast for cold lunch meat - Make 2kg honey butter & 2kg herb butter

[3kg] Bread Rolls etc.
[5kg] Porridge - "Oats - a Grain. Used in England to feed the horses, but in Scotland to feed the population." - Samuel Johnson - 2 kg oatmeal, ½kg currants, ½kg brown sugar, 2l milk
[10kg] Cooked Breakfast - 3kg pork sausages, 3kg bacon, 3kg eggs, 1kg mushrooms

Crew: Stefano, Maude, Mark, Susan

Basic Order: Cook breakfast - Reheat porridge - Slice fruit - Serve - Clean
Notes: Save scraps for pies (also see Friday Supper)

[3kg] Bread rolls etc.
Cold Meats
[6kg] 2kg ham, 1kg salami, 2½kg cold roast rump beef, ½kg(?) cold sausages & bacon
Cheese & Deli
[5kg] 1kg edam, 1kg gouda, ½kg brie, ½kg fetta, ½kg nuts, ½ kg apricots, 1kg (1½ doz boiled eggs)
[7kg] Vegetables & Fruit
2kg pickled onions gherkins cabbage, 2kg fresh carrots celery radishes, 1½kg apples, 1½kg pears
[3kg] Pies
meat, egg and herb pies thickened with a little porridge
1 kg pastry, herbs

Crew: Claudia, Sansha,  Mattias,

Basic Order: Pies - Meat - Cheese - Veges & Fruit - Serve - Clean
Notes : Are the subtleties ready?

Saturday Feast ($225:45kg;750gpp:start 1.30pm for 6.30pm)

1st Course Bread etc. prepared cold
[3kg] bread & butters

2nd Course Plates of Vegetables in the Italian Style prepared cold
[3kg] pickled onions, gherkins, cabbage artichokes, asparagus, olives, dried fruit & cheese

3rd Course Onion & Herb Fritters prepared on a range
[3kg] 3 doz egg whites ~ 1kg, 1¼ kg flour, ¼ kg onions, ¼ kg herbs, oil, salt - fry onions until soft; mix onions, herbs, flour & salt; whisk in egg whites until foamy; fry like pikelets.

4th Course Egg & Pea Omelette prepared on a range
[3 kg] 3 doz egg yolks + 1½ doz eggs ~ 2kg, 1 kg frozen peas - cook peas until done; mix well with eggs, fry in plenty of oil a large frypan with seasonings and cut into slices.

5th Course Stewed Mushroom & Leeks prepared on a range
[3kg] 1½kg mushrooms, 1½kg leeks - (see Dani for recipe.)

6th Course Boiled Carrots in Honey Sauce prepared on a range
[3kg] 2½kg carrots, ½kg honey - cook carrots until done; add honey and seasonings until well coated.

7th Course Boiled Ham with Apple Sauce prepared cold & on a range
[6kg] 6 kg leg ham; 1kg apple pie filling - cook and mash apple pie filling in sweet white wine and seasonings until smooth.

8th Course Grilled Beef & Chicken with Spicy Cardamom Sauce prepared on a grill & on a range
[6kg] 2½kg beef rump as steaks; 4kg chicken pieces; 100 g hazelnuts, 1 l hot stock, 100 g grated white bread, 500 ml balsamic vinegar, 20 g cinnamon, 30 g cardamon, 50 g sugar, 5 g ground cloves - toast hazelnuts; soak bread in vinegar; mix sugar & seasonings gradually into a little stock until smooth; grind nuts and bread until smooth ; mix all ingredients together until smooth.

9th Course Roast Pork with Sweet & Sour Sauce prepared in an oven & on a range
[6kg] 6 kg pork; 400 g chopped dates, 400 g currants, 750 ml sweet white wine, 500 ml white wine vinegar, 25 g ginger, 25 g black pepper, a few eggs, 100 g pine nuts - add fruit to wine and vinegar and cook over a low heat until the dates are soft and pulpy; add seasonings; take a cup of the liquor and allow to cool; toast whole pine nuts; beat eggs and cooled liquor to them gradually; add this to the main liquor and stir constantly until the whole has a thin custard consistency; add pine nuts.

10th Course Cherry Puree Pies prepared in an oven
[3kg] 1kg pastry, 1½kg tinned cherries, 500ml white wine vinegar & lemon juice, 200g grated white bread, a few egg yolks, 100ml honey, seasonings to taste - boil cherries to a puree; mix bread gradually with vinegar and juice until smooth; add to cherries, season and add egg yolks to bind & honey to sweeten. Bake in pies at 180o for 30-40 minutes.

11th Course Angel Food with Sponge Biscuits prepared cold
[3kg] 2½ kg ricotta, 250 ml honey, 50 ml rosewater or other essence, ½ kg sponge biscuits - fluff ricotta with a fork and whisk in the honey and essence to taste.

12th Course Fresh Sliced Exotic Fruits prepared cold
[3 kg] 2kg best oranges 1kg best lemons and a melon freshly cut brought chilled from hottest Araby at great expense.
13th, 14th & 15th Courses Subtleties of a Bonnicon, a Unicorn & a Centaur prepared by Miriam & Matthias

Crew: Stefano, Claudia, Sansha, Matthias, Maude, (Wolf)

Basic Order: Meat - Veges, Sauces & Fritters - Antipasto - Serve - Clean
Notes: Serve Subtleties in between other courses eg. as 5th, 10th & 15th ?

[3kg] Bread Rolls etc.
[5kg] Porridge - 2 kg oatmeal, ½kg currants, ½kg brown sugar, 2l milk
[10kg] Cooked Breakfast - 6kg fish fillets, 4kg eggs, 2kg onions, lemons

Crew: Claudia, Alaric, Mark, Susan

Basic Order: Cook breakfast - Reheat porridge - Slice fruit - Serve - Clean
Notes: Save scraps for pies; +2 kg of fish for Lunch pies

[3kg] Bread rolls etc.
[6kg] Savoury Dishes - Rapa Armata (Turnips with Cheese), Rice from Greece
1½kg turnips, 1kg mozzarella, ½kg parmesan, 2kg rice, ½kg onions, ½kg herbs, olive oil
[5kg] Cheese & Deli
1kg edam, 1kg gouda, ½kg brie, ½kg fetta, ½kg nuts, ½ kg apricots, 1kg (1½ doz boiled eggs)
[7kg] Vegetables & Fruit
2kg pickled onions gherkins cabbage, 2kg fresh carrots celery radishes, 1½ kg apples, 1½kg pears
[3kg] Pies
fish, egg and herb pies thickened with a little porridge
1 kg pastry, herbs

Crew: Claudia, Alaric, Maude

Basic Order: Pies & Savory Dishes - Cheese - Veges & Fruit - Serve - Clean