In an effort to better serve the people of Rayneth, I would suggest a steady weekly menu for quick and easy food references, as well as potential activities. The menu I propose and the meals, as well as their prices, (mostly taken from medieval English recipes, though the potatoes and corn added in are definitely American) are below:
Monday
Daily Special: Stewed pigeons with onion and parsley salad (3se)
Dessert: Frutours (2ce, 1ce /w the daily special)
Tuesday
Daily Special: Rosee with roasted vegetables (6ce)
Dessert: Almond pudding (1ce, free /w the daily special)
Wednesday
Daily Special: Cormarye, served with a fresh green salad. (1se)
Dessert: Apple Tart (2ce, 1ce /w the daily special)
Thursday
Daily Special: Blankmanger with rosemary potatoes (5ce)
Dessert: Gingerbread (1ce, free /w the daily special)
Friday
Daily Special: Cormarye with frummenty (6ce)
Dessert: Peeres in Lonfyt (6ce, 3 ce /w the daily special)
Saturday
Daily Special: Stuffed Piglet with mini ember day tarts (4se)
Dessert: Bread pudding (2ce, free with the daily special)
Sunday
Daily Special: Cold sage soup with cruste rolles (5ce)
Dessert: Hypocras (4ce, 2ce /w the daily special)
Weekly Beggers’ Meal: Fyllettes in Galyntyne, served with Drawen Benes (4ce)
Weekly Dessert: Gingerbread (1ce)
Weekly Breakfast: Bread pudding (2ce)
Fine Wine Monday: New, exotic wines to try!
Almond Pudding
A sweet delight made from milk, almonds, cream, and sugar. Whipped to perfection, sprinkled with sugar, and served with freshly sliced berries on top.
Blancmanger
A sweet, yet savory dish of chicken, boiled to be tender and seasoned with ginger, white pepper, and salt. A dash of milk mixed with rice is the final touch, as it is then carefully folded into the chicken for a soft and hot casserole.
Cold Sage
A vegetable broth with egg and bread crumbs for texture. It is served cold and seasoned with parsley, sage, cinnamon, ginger, and cloves.
Cormarye
A pork dish slow-roasted in a pot. The combination of its drippings along with some vegetable broth serve as hot gravy for the seasoned meat, which has been basted with coriander, caraway, pepper, salt, and garlic.
Cruste Rolle
Fried wafers made with the basic mixture of flour, eggs, and saffron. A hint of salt is added for taste.
Drawen Benes
A vegetarian dish made with a combination of onions, mashed beans, and broth. It is served hot and seasoned with saffron.
Ember Day Tart
A pastry filled to the brim with onion, soft cheese, and currants. It is then seasoned with saffron, parsley, sage, and hyssop.
Fyllettes in Galyntyne
Sliced pork tenderloins, marinated overnight in wine, then seasoned with pepper, cinnamon, ground cloves, mace, and ginger. It is then boiled to perfect tenderness along with onion, and is served with a dipping sauce made from a combination of vinegar, sandalwood, saffron, and broth.
Frummenty
A thick wheat porridge boiled with water, milk, egg yolks, salt, and a pinch of saffron. Savory and best served with venison.
Gingerbread
Cookies made from honey, wheat bread, cinnamon, and a hint of sugar. Coated with extra cinnamon and best served when fresh from the oven!
Peeres in Lonfyt
Peeled pears are poached in wine flavored water, then poured over with a syrup composed of wine, sugar, and ginger. Served hot.
Mylates of Pork
A pork pie with a filling combination of eggs, pork, mozzarella cheese, and pine nuts. Further flavor is added with salt and a pinch of saffron, and the filling is then poured into pie crust.
Rosee
Roasted, shredded chicken, served with gravy made from almond milk, and rose flour. The entrée is seasoned with cinnamon and ginger for sweetness, then date and pine nuts are added for texture.
Stewed Pigeons
Pigeon legs and thighs are boiled with broth, garlic, parsley, marjoram, sage, salt, and of course—saffron. Served hot, and tender to the mouth!
Hypocras
Hot wine or grape juice mixed with ginger, sugar, cinnamon, cloves, and nutmeg. After sugar is dissolved into the wine, the spices are added for a warm and autumny flavor.
Onion and Parsley Salad
Minced onion and parsley are mixed with garlic and vinegar. After letting the mixture rest for the flavors to mingle, the dis is served at room temperature.
Roasted Vegetables
*A mixture of corn, peas and carrots, heated and spiced with parsley and rosemary.
*Small red potatoes, baked and seasoned with rosemary and olive oil.
Fresh Salad
*A mixture of lettuce, sliced carrots and tomatoes, and a light sprinkling of cheese. Served with red wine vinegar and oil.
Tartus in Applis
A dessert pie made with apples, pears, raisins, and figs. These are mixed with butter and seasoned with a blend of sweet spices (like cloves and cinnamon), then baked in a pie crust.
Frutours
Beer-battered apple slices. These are made with a simple egg and flour based coating, then fried and topped with sugar.
Stuffed Piglet
A roasted piglet stuffed with a mixture of eggs, bread, raisins, ginger, salt, pepper, and saffron.
Bread Pudding
A hot mixture of bread, honey, reaisins, sugar, egg whites, cinnamon, ginger, cloves, and sugar. The lightly toasted bread is heated in a pot with the other ingredients, then topped with sugar.
~Tavern Menu~
Monday
Daily Special: Stewed pigeons with onion and parsley salad (3se)
Dessert: Frutours (2ce, 1ce /w the daily special)
Tuesday
Daily Special: Rosee with roasted vegetables (6ce)
Dessert: Almond pudding (1ce, free /w the daily special)
Wednesday
Daily Special: Cormarye, served with a fresh green salad. (1se)
Dessert: Apple Tart (2ce, 1ce /w the daily special)
Thursday
Daily Special: Blankmanger with rosemary potatoes (5ce)
Dessert: Gingerbread (1ce, free /w the daily special)
Friday
Daily Special: Cormarye with frummenty (6ce)
Dessert: Peeres in Lonfyt (6ce, 3 ce /w the daily special)
Saturday
Daily Special: Stuffed Piglet with mini ember day tarts (4se)
Dessert: Bread pudding (2ce, free with the daily special)
Sunday
Daily Special: Cold sage soup with cruste rolles (5ce)
Dessert: Hypocras (4ce, 2ce /w the daily special)
~Weekly Specials~
Weekly Beggers’ Meal: Fyllettes in Galyntyne, served with Drawen Benes (4ce)
Weekly Dessert: Gingerbread (1ce)
Weekly Breakfast: Bread pudding (2ce)
Fine Wine Monday: New, exotic wines to try!
Almond Pudding
A sweet delight made from milk, almonds, cream, and sugar. Whipped to perfection, sprinkled with sugar, and served with freshly sliced berries on top.
Blancmanger
A sweet, yet savory dish of chicken, boiled to be tender and seasoned with ginger, white pepper, and salt. A dash of milk mixed with rice is the final touch, as it is then carefully folded into the chicken for a soft and hot casserole.
Cold Sage
A vegetable broth with egg and bread crumbs for texture. It is served cold and seasoned with parsley, sage, cinnamon, ginger, and cloves.
Cormarye
A pork dish slow-roasted in a pot. The combination of its drippings along with some vegetable broth serve as hot gravy for the seasoned meat, which has been basted with coriander, caraway, pepper, salt, and garlic.
Cruste Rolle
Fried wafers made with the basic mixture of flour, eggs, and saffron. A hint of salt is added for taste.
Drawen Benes
A vegetarian dish made with a combination of onions, mashed beans, and broth. It is served hot and seasoned with saffron.
Ember Day Tart
A pastry filled to the brim with onion, soft cheese, and currants. It is then seasoned with saffron, parsley, sage, and hyssop.
Fyllettes in Galyntyne
Sliced pork tenderloins, marinated overnight in wine, then seasoned with pepper, cinnamon, ground cloves, mace, and ginger. It is then boiled to perfect tenderness along with onion, and is served with a dipping sauce made from a combination of vinegar, sandalwood, saffron, and broth.
Frummenty
A thick wheat porridge boiled with water, milk, egg yolks, salt, and a pinch of saffron. Savory and best served with venison.
Gingerbread
Cookies made from honey, wheat bread, cinnamon, and a hint of sugar. Coated with extra cinnamon and best served when fresh from the oven!
Peeres in Lonfyt
Peeled pears are poached in wine flavored water, then poured over with a syrup composed of wine, sugar, and ginger. Served hot.
Mylates of Pork
A pork pie with a filling combination of eggs, pork, mozzarella cheese, and pine nuts. Further flavor is added with salt and a pinch of saffron, and the filling is then poured into pie crust.
Rosee
Roasted, shredded chicken, served with gravy made from almond milk, and rose flour. The entrée is seasoned with cinnamon and ginger for sweetness, then date and pine nuts are added for texture.
Stewed Pigeons
Pigeon legs and thighs are boiled with broth, garlic, parsley, marjoram, sage, salt, and of course—saffron. Served hot, and tender to the mouth!
Hypocras
Hot wine or grape juice mixed with ginger, sugar, cinnamon, cloves, and nutmeg. After sugar is dissolved into the wine, the spices are added for a warm and autumny flavor.
Onion and Parsley Salad
Minced onion and parsley are mixed with garlic and vinegar. After letting the mixture rest for the flavors to mingle, the dis is served at room temperature.
Roasted Vegetables
*A mixture of corn, peas and carrots, heated and spiced with parsley and rosemary.
*Small red potatoes, baked and seasoned with rosemary and olive oil.
Fresh Salad
*A mixture of lettuce, sliced carrots and tomatoes, and a light sprinkling of cheese. Served with red wine vinegar and oil.
Tartus in Applis
A dessert pie made with apples, pears, raisins, and figs. These are mixed with butter and seasoned with a blend of sweet spices (like cloves and cinnamon), then baked in a pie crust.
Frutours
Beer-battered apple slices. These are made with a simple egg and flour based coating, then fried and topped with sugar.
Stuffed Piglet
A roasted piglet stuffed with a mixture of eggs, bread, raisins, ginger, salt, pepper, and saffron.
Bread Pudding
A hot mixture of bread, honey, reaisins, sugar, egg whites, cinnamon, ginger, cloves, and sugar. The lightly toasted bread is heated in a pot with the other ingredients, then topped with sugar.
Moderators: Ansel Blue (played by Torien) CelestinaGrey