2016 Gulf Wars - Day 2

Monday dawned bright and a little chilly.  My camp mates and I were ready to start our days in various directions of retaining, class taking, exploring, and shooting archery.  I quickly handed out the last of our boiled eggs, some of our rye flat bread, and the lingonberry cheese I made before we left home.  With tea or coffee in hand, we were ready to face the War. 

 

I returned to camp a bit after 2:00 to start the fire (with some success) and begin the preparation for the evenings meal.  Our menu tonight was a modification of the Boar Stew found in An Early Meal.  Venison stew (which included kale, leek, shallots, and barley) and rye flat bread with the last of the cheeses (lingonberry and skyr) and honey.  Due to space limitations, I limited the number of pots and pans that I brought with me.  This created a bit of challenge to make all of the pieces of the meal (browned venison, veggie broth, cooked veggies, and barley) and then assemble them so one piece wasn't overcooked and other pieces undercooked.

We followed the lessons learned from the previous day.  The fire was started early and then restarted later.  I did not build the fire hot enough to provide the necessary amount of coals on the first burning.  The longest cooking items was started first:  the venison, ground by the butcher, and a vegetable broth.  A pottery vessel with a handle and a lid served as the cook pot for the venison.  The meat browned faster than expected but retained plenty of moisture due to its lid.  There was very little excess fat in the dish and we debated whether or not to add butter.  We decided to wait until the dish was assembled.  It is very unlikely that anyone would take the time to grind meat during the Anglo-Saxon time although an Icelandic Saga that references an older warrior needing his food "cut small" or "mashed." 

 Leeks, shallots, and kale were washed, de-stemmed (kale only), and chopped for the stew.  Vegetable broth was prepared using the peels, skins, and ends of the vegetables from yesterday and today's preparations.  This was a great way to reduce cost (and waste).  We were also better able to control the flavors in our broth and stayed away from later period flavors. 












The vegetable refuse was placed in the largest pottery vessel (see left) with water and a bit of sea salt.  We simmered the vegetables for about an hour, then strained them in the colander.  The peels, skins, and ends were then discarded.

 

The broth was transferred back into the cooking pot.  Chopped veggies were added and returned to the camp fire.  When the veggies were fork tender, quick cook barley was added to the cooking pot and left to simmer until the barley was done.  The venison was left on the side to be added by our campers as they desired.

 

Bowls and trenchers were filled, bread and cheese were made available on the sideboard with honey for those who desired a bit of sweet after the meal.  It was an excellent day.