About me

Photography by Abjet - abjet.netI’ve been a member of the SCA for more than 20 years and I’m interested in a bunch of things;

Making clothes
Mostly 14th/15th Century, with a focus on stuff for Rose based on pictures from the period, including aiming to use typical constructions and simplifications made for children’s clothes.

Making tents
I’ve designed many tents and my husband and I usually make and sell one or two per year.  The information here includes patterns so others can make them, and discussion of what’s required to make the construction and set up of tents as historically informed as possible.

Kitchen Building
A small post and beam building with a brick fireplace based on a 15th C cottage.  I’ve done all of the design, material selection and sourcing as well as the project management of the construction.    I’m lucky to have a household who are keen to do this sort of work at my instigation.   We’ve been working on it since February 2006 and it’s still not finished…

The cooking is what started the kitchen building.  From cooking over an open fire while camping, I’ve developed a strong interest in the technology of kitchens – ovens, boiling furnaces, spits, fire dogs etc.  And knowing about the technology has also fed an interest in cooking techniques that are more in keeping with the equipment available in a medieval kitchen – boiling, pottages etc.

I also enjoy using my project management skills to cook feasts using period recipes and preparation techniques.

This blog is the documentation people have been hassling me to write for years.


Designing a new tent

I’ve been asked to make a new tent – the biggest one yet.  I have the size and shape sorted out, now I just need to work out the colour scheme/decoration.

The tent will be based on the Fogliani fresco;


Here’s what we have planned;
10m x 15m tent

It’s 10m x 15m and 5.5m tall.  It’s a lot of tent.

Most of my tents are made with a “natural” finish, so they’re cream coloured and I’ve painted mine. In our early discussions I had intended to use alternating red and white canvas but after a discussion on the Medieval Tentmakers Facebook page I’m concerned that the red will fade.

Now I’m thinking that we could paint stripes on the tent, and could perhaps add the Household badge, similar to this tent;

I’ve also collected a bunch of similar decorated tents, for comparison and more ideas.


Like so many things in the SCA, we seem to have made something that works, that people like and that we can’t quite document as an item used in period.

These are the sunshades used by the Barony of Stormhold for our monthly tournaments.  They’re easy to put up, dry, store and transport.  They were pretty easy to make and have lasted for nearly nine years so far.  We even made a pair for our neighboring barony, Krae Glas.

Photo by Faye Sutton Photo by Faye Sutton

I think the original inspiration came from this article by Charles Oakley.  Unfortunately, our first efforts didn’t include the front part, which seem to be pretty universal in the manuscript pictures showing tournaments.  The collection of links for merchant stalls and fairs include some more promising documentation however.

  Tournaments of the Castle of the Maidens (fol. 265v), 1463

Here’s our design
As the canvas we buy is typically 2m wide, it’s easy to make stripes approximately half a canvas width.  Each piece is flat fell seamed together and then the whole piece is hemmed.  The leather hole reinforcement is the same as we use on all of our tents.sunshade layout

To put up the sunshade you also need 4 poles, each 2.1m high, 12 tent pegs and  8 ropes.  You won’t always need 2 ropes on each pole, but it’s helpful on blustery, windy days.

Other uses
These sunshades/rectangles of canvas can also be used as an enclosed tent, or a larger, wall-less sunshade, or as a tent like one of these;

The Capitulation of Colle di Val d'Elsa
The Capitulation of Colle di Val d’Elsa by Pietro di Francesco Orioli c.1479



Boar’s head

I was inspired by the Tudor Monastery Farm Christmas special and then I volunteered to cook for our Midwinter Baronial Investiture, so I decided that I would investigate Boar’s Heads and present one at the beginning of the feast.

I looked at a number of resources  and techniques (see below) and decided to use the method from “Cooking and Dining in Medieval England” by Peter Brears.  It was well illustrated and seemed to be amenable to my timetable.  Unfortunately, just after I had started the process, I read his references more closely and discovered that it was based on a recipe/technique from 1869!!  On the other hand, it’s not very different from the recipe 12, at the bottom of this page.

Here’s the summary;

1. Scald and shave the head
2. Cut from the throat to chin
3. Expose the bottom jaw
4. Turn over and expose the skull
5.Remove the face, and cure it with salt etc;

I did this part on the weekend prior to the event.  It was pretty straightforward to get a head from my local market – I had about 8 to choose from and they were cheap!  Only $5, so I bought 2 in case of stuff ups.  On a first reading of the instructions on Saturday, after a long day of pre-prep, we took only the skin and left the meat on the skull.  Then on Sunday, as I prepared to cure the head I realised that I needed all of the meat and should have aimed for a bare skull – lucky I had two!  I removed the skull from the head after cleaning the skin as best I could and cured it, and the extra pork shoulder (cut into strips), using the cure we had used for bacon last year:

Prague powder number 1 – 62.5g x7=440g
Dark brown sugar  – 50g x7 = 350g
large crystal salt  -45g x7 = 315g

 After rubbing the cure in thoroughly, I put it all into a close fitting pot and stored it in the fridge.  I had to be careful of the ears – I didn’t want to cure them with a fold!  I rubbed the meat for 10 min each day after that.

6. Sew up the throat and other orifices

Did this the day before serving.  This needed two people, one with an awl and the other with needle and thread.  It took ages but will probably be faster next time.    I accidentally grabbed polyester thread, but we googled the melting point and decided that it would be OK with being boiled.  Next time I’ll make sure it’s cotton.

7. Pack with pork forcemeat and strips of cured port, sewing up the neck with a piece of cured belly-pork

The pork forcemeat included bacon, rabbit and more shoulder pork.  I got the market to mince the pork and rabbit for me, and then minced the bacon in my food processor.  I used the leftover zervelat spice mix to flavour it.  I couldn’t really taste the rabbit and I’m not sure I would bother next time.  There was too much forcemeat but that was handy because we put it in bags and boiled it with the head.

8. Bandage down the ears
9. Tie in a piece of linen cloth
10. Truss with bandage, boil, cool.

After all of the bandaging, the whole thing was boiled for 5 hours.  It was 11pm before it finished.  I took it out, unwrapped it, put it back in the pot for safe keeping and travel, put skewers in to hold the ears up straight while it cooled and put the lot in the fridge.

11. Rub with soot and lard, erect the ears, and garnish with the tusks and eyes, shield etc. in lard

I used black food colouring mixed with lard to colour the head.  It was very effective but got black crap everywhere if we weren’t careful.  The ear skewers were replaced with rosemary, the already cut and parboiled parsnip chips were raided for tusks (with a skewer for stability) and the carrot rounds and random round things I found in the kitchen were used for eyes.

I should have sliced the spare forcemeat and plattered it prior to the presentation, so the head table could have some while we cut the thing open and sliced it up.  The black lard made cutting the head hard.  I had intended the head only for the high table, but ended up having about 6kg of meat – plenty for everyone to have a taste.

boar's head

Here are the other resources I found:

Nice description of how to present it but from 1934.  Actually, I’m not even sure of the date.

modern version in The Joy of Cooking, 1975

From Das Kochbuch der Sabina Welserin (c. 1553):

5 How to cook a wild boar’s head, also how to prepare a sauce for it.
A wild boar’s head should be boiled well in water and, when it is done, laid on a grate and basted with wine, then it will be thought to have been cooked in wine. Afterwards make a black or yellow sauce with it. First, when you would make a black sauce, you should heat up a little fat and brown a small spoonful of wheat flour in the fat and after that put good wine into it and good cherry syrup, so that it becomes black, and sugar, ginger, pepper, cloves and cinnamon, grapes, raisins and finely chopped almonds. And taste it, however it seems good to you, make it so.


7 To make a sauce in which to put a haunch of venison
Lard it well and roast it and make a good sauce for it. Take Reinfal and stir cherry syrup into it, and fry Lebkuchen in fat and chop good sweet apples, almonds, cloves, cinnamon sticks, ginger, currants, pepper and raisins and let it all cook together. When you want to serve it, then pour the sauce over it. It is also for marinating a boar’s head. Then cook it in two parts water and one third vinegar. The head of a pig is also made in this manner.


12 To make a boar’s head
Take a head, large or small, boil it in water and wine, and when it is done, see to it that the bones remain connected all together, and completely remove the meat from the bones of the head. Pull the rind off carefully, remove the white from the meat and finely chop the remaining boar’s head meat, put it in a pan, season it well with pepper, ginger and a little cloves, nutmeg and saffron and let it become good and hot over the fire in the broth in which the head was cooked. Afterwards take the cooked head and place it on a white piece of cloth and lay the skin on the bottom of the cloth, then spread the chopped meat once again on the head and decorate it with the separated skin. And if you do not have enough from one head, then cut the rind from two and decorate the head completely, as if it were whole. After that take the snout and the ears out of the cloth. Also draw the teeth together again with the cloth while it is still hot, so that the head remains intact and let it lie together overnight. In the morning cut the cloth again from the head, then it remains all together. Spread it with a mince of apples, almonds and raisins. Then you have a lordly dish.






Baronial Investiture menu and recipes – the menu

Here’s the menu:

1st Course (served at the opening of the hall)

    • Jowes of Almaund Mylke
    • Bruet of Egges to Potage
    • Mulled apple juice
    • Mulled wine

2nd Course (served after Investiture court)

    • Boar’s head
    • Brawn
    • Pies de Parys
    • Zervelat
    • Tardpolene
    • Minces
    • Frytour of Pasternakes

3rd Course

    • Roast Venison/Lamb with Cameline sauce
    • Frumenty
    • Almond tart
    • Frytour of Pasternakes
    • Carrots
    • Buttered Worts




Baronial Investiture menu and recipes – 1st course

First Course

Jowtes of Almaund Mylke (Forme of Cury 89)
Take erbes; boile hem, hewe hem, and griynde hem smale. Take almaundus iblaunchede; grynde hem and drawe hem up with water.  Set hem on the fire and seeth the jowtes with the mylke, and caste theron sugur & salt, and serve it forth.

This is from Pleyn Delit.  I gathered nettles and chickweed locally and also used a bunch of parsley.  I didn’t make a strong enough almond milk, so it was a bit watery.

Bruet of Egges to Potage ( Ancient Cookery, From a Collection of the Ordinances and Requisitions for the government of the Royal Household made in Divers Reigns from King Edward III to Kingd William and Queen MaryArundel MS 344)
Take faire watur, and let hit boyle, then do therin butter and gobbettes of chese, and let hit set togedur; takes egges and wrynge hom thurgh a streynour, and bete hom well togedur, and medel hit wel with verjous, and do hit in the pot, but let hit not boyle, and do therto pouder, and serve hit forthe.

I based this on Stracciatella, normally made with stock, parmesan cheese and eggs.  I found cheap duck frames so I made duck stock the previous day and then boiled it and got my assistants to beat eggs and grated parmesan together before wisking them into the hot stock.  They added my homemade verjuice, salt and pepper to taste.  It was very popular and from the 20L I made, I brought only 2 litres home.

go to 2nd Course