This article was submitted to me by the author for inclusion in this set of files, called Stefan's Florilegium. While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file. But fear not, if you have a bit of talent feeding your household on a regular basis, you can do the same using recipes from the Middle Ages.
Menus can be as simple as a one-pot meal.
Trying new foods at home, before taking them off to any Event is a good thing. It can be made a day ahead, doesn't need refrigeration, just cover with foil and pack into your food basket. Tart of Ryce Boyle your Ryce, and put in the yolkes of two or three Egges into the Rice, and when it is boyled, put it into a dish, and season it with Suger, Cinamon, and Ginger, and butter, and the iuyce of two or three Orenges, and set it on the fire againe. Dawson, Thomas, The Good Huswife's Iewel, 2parts. Add rice and let simmer on low for 20 minutes.