Cattle Raids 2018

General Information

• Date:
• Location:
• Royalty:
• Event Steward:
• Theme:

Highlights:

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Unofficial Court Report:

In evening court:

• Markos of Macedon – AoA
• Batilda Rabbit – Golden Calon Swan
• Kainen Brynjólfsson – Purple Feather
• Matilda of Grimfells – AoA
• Brady of Oakheart – Falcon’s Claw

During feast:

• Caterine le Jeune – Golden Calon Swan

Other court tidings:

• The Barony of Mag Mor presented largess and a tithe to Their Majesties.
• 10 newcomers received mugs.
• The Kingdom Social Media Deputy seeks a successor.
• Letters of intent to be the Kingdom Webminister are due September 30, 2018.
• Sir Xandre reported on the insurrection that was put down in Forgotten Sea. (The theme at the previous Baronial moot was a peasant revolt. The baronial forces proved victorious, so the "heads" of the "rebels" were presented to TRM in court. The bags actually contained bread, butter, and cheese.)
• The heads of the Soup Kitchen seek a successor.
• The Kingdom Equestrian Officer seeks a successor.

Photos & Videos:

• Vilhelm Lich - https://www.flickr.com/photos/vilhelm_lich_photostream/

Comments and Impressions:

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Selected Feast Recipes:

Feast by Tola Rufusdóhtor‎

The Duck

No seasoning on it at all. It was just cooked over an oak wood fire then warmed back up in the roasters.

Fried pork balls in sage

• 2 cups ground cooked pork
• 2 eggs beaten
• 2-4 tbsp bread crumps
• 1/2 tsp ground allspice
• 1/4 tsp ground ginger
• 1/4 tsp ground pepper
• Pinch of Ground cloves
• Pinch of saffron
• 1 oz pine nuts 
• 1 tsp salt
• 1 tbsp flour
• 20-30 fresh sage leaves

Mix pork, crumbs, pine nuts and seasoning with one of the beaten eggs

Form the mixture into small/very small meatballs 1/2 inch in diameter

Moisten sage leaves and wrap around each ball

Beat remaining egg with flour to make a batter and dip or roll balls in the batter (we did not batter them and we minced sage into some of them verses rolling them in the leaves which was incredibly time consuming for a million pork balls)

Fry turning to brown all over and serve hot

Brussel sprouts

• 2lbs Brussel sprouts
• Salt to taste
• 2 tbsp Olive oil
• 1 tbsp vinegar 
• 2 tbsp chopped fresh herbs ( dill, chives, parsley)

Trim and wash the sprouts and cook in salted water until tender (about 10 minutes) 

Drain well and toss gently in olive oil

Add vinegar and herbs and stir making sure the sprouts are evenly coated with herbs

Giblets

• 1 lb duck livers
• 1 lb giblets (heart and gizzards)
• 1 cup beef broth
• 1/4-1/2 cup bread crumbs (2-3 slices of bread)
• 1/4 tsp ground pepper
• 1/4 tsp mace
• 1/8 tsp ground cloves
• 1 tsp cider or white wine vinegar or lemon juice
• Salt to taste
• Pinch of saffron
• 1/2 tsp ground sage
• 2 tbsp chopped parsley

Put gizzards and hearts in a saucepan with broth and bring to a boil

Simmer 25-30 minutes

Add liver and cook another 5 minutes

Stir in spices

Blend the bread crumbs with the sauce and cook a few ore minutes until well thickened

Add vinegar or lemon juice just before serving and garnish with parsley

Raspberry Mustard Sauce

This is Tola creation so it isn’t an exact science

Simmer raspberries until berries are mush to create a juice

Remove raspberries from heat and colander out the seeds it is ok for pulp to remain

Place berries back on the heat and add stone ground mustard, balsamic vinegar, lemon juice, honey, salt and pepper to taste.

Simmer and stir nearly constantly until well blended and sauce begins to thicken

Sugar can be added to sweeten if needed

Lemon Garlic Beef Sauce

in the comments later... I cant seem to find where I put that one in my computer.