the wargamer's dinner table
other main interest other than wargaming is food. I
not only enjoy eating it but also preparing it.
This interest has grown over the years and with my travels. In
doing the latter I have become far less narrow minded about what I eat,
which now is almost anything. Quite
often you invite fellow wargamers over and normally, at least here, some
kind of refreshment is provided, this often takes a good second place and
perhaps may be only finger food or bulk to soak up the wine and beer but
with a little bit of thought you can actually match the food to the game
period. The extent to which you
go is of course up to you and is helped if your partner doesnít mind doing
the scullery work whilst you play! For
those rare occasions when wargamers meet socially other than to play theme
lunches or dinners go down quite well. For
these latter pick a battle the anniversary of which falls on that particular
day, not hard as few days do not have such, and away you go, matching the
meal to the period and nations involved.
have organized a number of theme lunches in this manner my favourite being
for the Battle of Waterloo, but with
coming a close second.
Soup French Onion
Cheese and Biscuits
served with an appropriate wine, commencing with Madiera before.
The Desert was in fact extremely popular for balls of the day and may
well of been served by the Duchess of Richmond at the ball prior to the
was marked with, Smoked Salmon, although I was going to
serve Whitebait, (Elver being hard to get) but my kitchen help wasnít up
to it. Fillet of Beef served on
a large round of bread with carrots and peas in rich gravy.
No potatoes of course, as these were still only for the indigenous
, followed by I think apple pie.
saw a main course of a one-pot stew and although I
didnít serve oysters as a starter, I should of done because oyster sellers
followed the armies and set up oyster bars in various camps, particularly
during sieges. They even made
poormanís oysters out of sweet corn and egg, I have experimented with this
and if nothing else the texture is about right.
The Little Bighorn saw Corn on the cob, followed by steak and refried
beans and pumpkin pie.
would have been nice, but impossible to get in
interjecting the proceedings with video highlights of each battle things
become even more unique. For
those that need a little help, there are plenty of cookbooks available for
almost every period and amongst my collection I have them dating back to
. I would
highly recommend Andrew Dalbyís and Sally Graingerís The
Classical Cookbook, which takes you back to the days of the Greeks and
Romans. One recipe I
particularly liked was fresh salted tuna fish baked in wine and olive oil.
For this you get some fresh tuna and pack it in salt for 24 hours,
then wash the salt off and place it in a dish, completely cover the fish
with white wine and then add olive oil so that it forms a film over the
wine, bake for about 35 minutes. This
was how much of the sea fish was landed and eaten through the classical
period and could be served for
, etc. The Classical Cookbook recipes work very well, and what could be
better than fighting out a battle as Alexander the Great and breaking for a
hope this provides Food for Thought.