Medieval Recipe Advice

[Big Sarge]

large racks of ribs, whole roasted chickens, ham shanks. serve big chunks of greasy meat that needs to be gnawed on. use large round bread loaves and tear off chunks. a pungent cheese round goe along nicely. for drink, use horn cups or goblets filled with mead

[Urbane Guerrilla]

Originally Posted by Big Sarge

large racks of ribs, whole roasted chickens, ham shanks. serve big chunks of greasy meat that needs to be gnawed on. use large round bread loaves and tear off chunks. a pungent cheese round goe along nicely. for drink, use horn cups or goblets filled with mead

Sarge, that's not Medieval; that's RenFaire -- its roots are sunk in Hollywood not history.

Something more on-target might be such as these, by search on "SCA recipes":

Medieval SCA recipes

http://www.pbm.com/~lindahl/food.html -- go mining through the links presented

Feast Food Recipes -- scroll down, scroll down, scroll down... main text and sidebar, looks like.

SCA Trail Bread The comparatively low 375F baking temp makes for chewy bread. I've seen this kind of thing before.

SCA Potluck

Selections from the first page -- of 1.23M hits. Go crazy!

And yeah, you can probably find recipes for lampreys or jellied eels if you look hard enough. No SCA feast or revel I've ever been to was that hardcore, though. Meat pies... a fair mess of meat pies...