Húsel Feast Menu for HHG 2013

Wendish Cold Soup

A buttermilk soup with smoked cottage cheese, garlic, cucumber and radish

Breads & Smear

Black rye loaf, light rye bread, and wheaten rolls

Spreads of leek-cream and apple-flesh (a ‘butter’ of apples and bacon)

Seethed Ox

Joints of beef braised in ale and onions, seasoned with wildcrafted herbs

Seethed Duck

Jointed duck braised in cider, with turnip and onions

Sharp Cabbage

Butter-fried cabbage with juniper and caraway, with cider vinagrette

Caithness Frumenty

Thick savory porridge of toasted coarse oats and seasonings


Twisted fry-cookies glazed with cardamom honey

Sarklander Cakes

Dates sweets made with walnuts, spiced with cloves and pepper


A gift, freely given; one to another


A chilled honey-drink flavoured with cider vinegar

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2 Responses to Húsel Feast Menu for HHG 2013

  1. This looks amazing. Can hardly wait. Who is doing the cooking and where I wonder?

    • Tracy Thillman is Warden of the Feast. Auz will be involved, particularly with prep before the weeekend, as well as Jax will be involved with cooking and serving. We need more volunteers to help chip in with cooking and cleaning up. Cooking will largely take place at the keystone firepit at the Standing Stone clearing.

      Remember to bring feast gear! It is so much nicer if you bring trenches, goblets, horns, wooden bowls, tankards, olden cutlery and the like.

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