Meat

Subtitled: Sorry, Morrissey.

Butcher's shop, by Annibale Carracci, 1580, Oxford

With the winter break is behind us, the normal routines of life renew. Routines can be nourishing, and one of my go-to habits when I feel overwhelmed it to make a list to quantify what exactly lay before me.  Even though this project is FUN and low stress, I still need to prepare.  And preparation means LISTS!

Going through all of the recipes from A Feast of Ice and Fire, I have put together the following list of meat and fish needed to complete all of the remaining recipes on my list:

• 2 racks of lamb
• 1 lb lamb bones
• 1 lb ground lamb
• 2 lbs mixed soup bones or ribs 
• 1 game hen
• 1 lb goat meat
• 1 rattlesnake (2 lbs)
• 1 1/2 lbs stew beef
• 3 lbs top round of bison
• 1 chicken (6 lbs)
• 1 1/2 lbs cod
• 1 can escargot
• 1 can crab meat
• 1 rabbit, whole
• 4 quail, whole
• 1 duck (4 lbs)
• 4 boar tenderloins
• 10 hamsi or other very small fresh fish (smelt or sardines)
• 4oz smoked trout
• 4 oz smoked salmon
• 5 pigeons
• 2 medium trout
• 2 small trout or 4 small trout fillets
• 1 cup of freeze dried locusts (or crickets) 
• 6-12 clams
• Infinite Bacon

At first glance, this list can appear formidable. Or at least, prohibitively expensive. Spread  out over the remaining 11+ months for this project, however, it becomes quite manageable.

Cooking meat for a feast. Detail from the Bayeux Tapestry.
Scanned from Maggie Black's "Den medeltida kokboken"
Swedish translation of The Medieval Cookbook ISBN 91-7712-380-8