Now we need to round out our Viking unit. It is always fun to end a themed
study with something special and a good way to do this is have a
feast!
The Vikings were farmers and raised cattle and other domestic
animals. They grew grains and vegetables although they would have had a short
growing season depending on the weather!
Serve your meal on wooden plates
or bowls. You can also use hard crusted bread hollowed out as plates. These were
used also but they did have wooden dishes. Only use knives and spoons though no
forks!
So here are some ideas for your feast and some recipes!
VIKING FEAST
- Deer or Beef Roast (cooked in a pit or oven if
you don’t have a pit) - Carrots, cabbage, onions (roasted with the meat)
- Cottage cheese
- Peas
- Parsley Butter (mix soft butter & fresh
chopped
parsley)
Flatbread/Shardbread
- 7
Cups of gruttet flour or thick wheat flour. - 3 cups of liquid. Use whey or
butter milk - 1 Egg
- A dash of salt (if desired)
- Flour,
liquid, egg and salt must be kneaded long and thoroughly. If needed add more
flour or liquid so the dough is just right. - The dough should be shaped
into small balls and then pressed flat and thin. - The bread is baked over a
glowing fire on shards of pottery or pans, about 2-3 minutes on each side. The
bread should be light brown and sound hollow when you knock on it lightly with a
fingernail. For the pottery you can use the shards from an average red burned
herbal pot…
* Sweeter bread/cakes can be obtained by sweetening the
dough with honey.* Toasted stinging nettles give a good spicy taste.
*
Chopped nuts and cooked acorns in the dough are also good.