Agincourt XIII and Queen’s Rapier Championship


Nobles! Join Us! The feast of St. Crispin is upon us and the Barony Marche of the Debatable Lands wishes you to celebrate with us at the Thirteenth Agincourt event and Queen’s Rapier Championship!

This year, due to site availability, Agincourt will be held at the Monroeville-Pitcairn Sportsmen’s Club, 505 Mosside Blvd, North Versailles, PA, 15137. The site will open at 9:00 a.m. Saturday 19 October 2019 and close at 9:00 p.m.

For our Queen and Her Kingdom we proudly announce the 43rd Queen’s Rapier Championship. To all who stand ready with the sword. To all those that would represent our Queen upon the lists of Her Kingdom. The Rapier Championship of Her Majesty Gabrielle will be held upon the field of honor and Her Majesty does encourage any and all to come test themselves upon Her lists.

Heavy Weapons Combatants and Fencers! Take the field and fight the battles as your ancestors did on this day. Noble combat shall rule the day until your arms ache from your weapons. What would Agincourt be without archery? Combat and target archers, get your bows, we have plans, just for you too! Scenarios will include historic battles based on Agincourt.

There will also be a “Taker Of Souls” Tournament that is open to Heavy Weapons, Fencing, AND THE SPECTATORS!!

  • The format is a Ribbon Tournament
  • The buy-in is a toy for the children’s toy chest

We will also be having the traditional Tavern Brawl, so plan your parrying weapons accordingly!

There will also be a Youth Fighting space available!

Due to size restrictions this year, we will not be having classes, however we will be having an Artisans play time space. Come and display your art, discuss your art, bring your current projects to work on! We’ll do our best to have good lighting and outlets available.

The food, as always, will be delicious and plentiful. The Head Cook is Maighster Liam mac an tSoir and your lunch cook will be Lady Alethea Cowle. If you have dietary needs/concerns, please contact the histocrat, Mistress Constance at (aechirurgeon@gmail.com). Menus will be published soon, so keep an eye out for those!

For more details, including where to send your preregistrations, visit the event announcement – http://aethelmearc.org/event/agincourt/ – don’t forget to preregister or respond to the Facebook Event [https://www.facebook.com/events/490718301753605/] so we know that you’re coming! Schedule to be published soon so you know when everything will be happening.

~Odriana, Autocrat for Agincourt



Agincourt Feast

Now speak I will a little more
Of craft, truly, that takes great lore
In court; that men call cookery,
That must be done in three degrees;
This meat roaster, pastry-cook, and potager,
And even the scholar that follows in company,
First to you I will show
The points of cookery, all by row,
Of Pottage, roasted meat, and bake-meat,
And small cookery, I won’t forget.
The names in table I shall set
The number in algorism above, without let,
In algorism that shall be written,
And the titles within on the same row.
-Liber Cure Cocorum, translation by Cindy Renfrow.

This is the feast for Agincourt 2017. All items are from the Liber Cure Cocorum, a poem on cookery believed to have been written during the time of Henry VI. There are vegetarian and gluten free options available, but I need to know how many people require this accommodation so I make enough. If anyone with tree nut allergies or dairy allergies will be attending, I will be able to accommodate you separately, if you contact me to let me know. As always, I will do my best to avoid cross-contamination, but given that the facilities themselves are not gluten free/nut free/dairy free/etc., I cannot guarantee that there will be no cross-contamination. To contact me, please email jenn.strobel@gmail.com or phone me at 412.213.8116 (no calls after 7p, please).

First Course
For to make Rose de Almayne
White peas in almond milk with saffron

For Rysshers
Ground pork encased in raised dough and fried.

Chickens in cretonee
Chickens in thickened, spiced, almond milk based sauce

Glazed sops
Trenchers with a spiced almond milk and wine sauce.

Entrement
Pur frumente
Cracked wheat pudding garnished with candy comfits

There will be entertainment for the diners between the first and second courses.

Second Course
Mortrews de Chare
A thick pottage of ground hen & pork.

Blanke maunger
Rice cooked in almond milk with chicken.

For cole
Cabbage & parsley boiled in meat broth with groats, served with salt pork & gravy

Roo in a sew
Beef cooked in herbs and wine

Third Course
For flawnes
Baked cheese pie with saffron

For stondande fignade
Fig pudding

Roasted Milk
A custard colored with saffron and then fried in oil.

Calling All Throwers! Champs This Saturday!

Hello Debatable Lands!

Our Baronial Thrown Weapons Championship Throw is this Saturday at Agincourt! We hope to see throwers of all ages compete! Our outgoing Champion, Master Clewin has prepared a fun time for you all.

The Championship throw will be at 2pm. Loaner gear is available. The range will be open earlier for warm ups, courtesy of our industrious marshal, Lord Kuma. Thanks!

All are invited to throw, but only Debatable Landers are eligible to be Baronial Champion. We ask that the new Champion be available to throw in the Seven Pearls competition on Sept 9, 2017.

In Levitate et Caritate, and Cheers,
Baron Brandubh and Baroness Hilda

And don’t forget, both Queen’s Rapier Champs (10:15 am) and Kingdom Youth Fighting Champs (1 pm) are that day as well…. let’s show the Kingdom what Debatable Landers can do! Can’t wait!

See also Agincourt’s Facebook Page.

The Feast at Agincourt

agincourt

The Agincourt Feast Menu is now available!

Due to food allergies, I have fully eliminated all nuts and nut milks from the recipes. There are also gluten-free options where indicated. Additional vegetarian options will also be available at the feast.

First Course
Barley Water (as we can’t provide ale and there’s no alcohol allowed on site)
Bread: Locally-made white bread. A gluten-free bread will be available.
Sowpys dory: Minced onions fried in oil with rice milk ladled over trenchers.
Hennys in bruet: Chicken and pork with salt, pepper, and cumin colored with saffron.
Tarlett: A pork tart with saffron, eggs, currants, powder douce, and salt.

Second Course
Berandyles: Chicken simmered in beef broth flavored with ginger, sugar, pomegranate seeds, and cloves.
Sawce madame: A sauce with a chicken broth base flavored with quince, pears, garlic, grapes, galingale, and poudre douce.
Perrey of pesown: White beans with vegetable broth, onions, oil, sugar, salt, and saffron. Similar to hummos.
Blomanger: Rice, cow’s milk , chicken, and saffron.
Tart de Bry: A tart of eggs, cheese, sugar, saffron, salt, and ginger. A gluten-free version of this dish will be available.

Final Course
‘Spiced Ale’: Because of the alcohol-free site, we will be serving spiced apple cider.
Wafers: Thin cookies made in an iron. A gluten-free option will be available.
Honeycomb: Squares of honeycomb.
Honey: Local honey.
Cheese: A fresh-made ricotta-like cheese.

This year’s feast is going to be a little different than in previous years. Please visit the feast page to learn more about what we have planned.