Renaissance recipes for 25 people??

Question

I know I asked a question like this one a couple days ago,but I need a recipe,from the Renaissance time,for 25 people.Please help!

Please tell the website you got it from

Answer 1

Stewed Beef England, 15th Century

12 1/2 lb To 3 lb short ribs of beef separated by rib
1 9/16 cup Flour
1 9/16 cup Oil
31 1/4 cup Beef stock
3 1/8 tsp Cinnamon
3 1/8 tsp Ground cloves
3 1/8 tsp Ground mace
6 1/4 tbl Cardamom, crushed
25 x Peppercorns (or 1 tsp fresh green peppercorns)
6 1/4 lrg Onion, finely chopped
37 1/2 sprg parsley, chopped
6 1/4 tsp Sage
12 1/2 slc Wholewheat bread, crusts removed, or homemade saffron bread (see rec.)
1 9/16 cup Tarragon vinegar
A good pinch of saffron


Method:
"Dust the ribs with the flour and brown in the oil; add the stock, lightly salted, and then the spices and herbs, except for the saffron. Simmer for about 2 hours. Leave the bread to soak in the vinegar, with the saffron, while the stew is simmering. Then puree the bread in the blender and stir it into the stew. Check seasoning.

Simmer for another 15 minutes."

From the original: "Beef y-stewyd: Take fayre beef of the rybbys of the fore-quarterys, an smyte in fayre pecys, and wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn an strayne it thorw a straynowr, an sette the same water and beef in a potte, an let hem boyle to- gederys; than take canel, clowes, maces, graynys of parise, quibibes, an oynons y-mynced, perceli, an sawge, an caste ther-to an let hem boyle to-gederys; an than take a lof of brede, and stepe it with brothe an vinegre, an than draw it throw a straynoure, an let it be stylle; an whan it is nere y-now cast the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and caste ther-to, an loke that it be poynant y-now, and serue forth."

"Two Fifteenth-century Cookery Books" _Seven Centuries of English la Falaise

Answer 2

I didnt get this from a website, just make turkey legs, roasted with olive oil and salt and pepper. Make them eat it with thier hands. If you have ever been to a festival it shouldn't be that hard to figure out what to do.