Húsel Menu for Freya at HHG 2015
Austin Lawrence, June 2015

A central feature of the Hail and Horn Gathering is a sacred feast known as húsel. Foodstuffs which we will offer at the Vé, will be collected and prepared in a way consistent with the cooking techniques of the Germanic peoples of old. Our communal efforts at the raising of the God-pole to Freya, the blót, bind gods and folk together through this ritual meal in her honour. It is in the hall at the feasting board that frith is shared with every bite, growing in joviality well into the throws of symbel.

All HHG registrations include the husél feast dinner. Friends who are regular campers at Raven’s Knoll and are not registered for Hail and Horn may join the feast for a $30 fee, preregistration is required for this so we can plan purchases.

(Please note that this menu is tentative, as the exact menu depends upon numbers of feasters and other logistical concerns.)


*** “Smear-breads” – Start on the table ***

Homebrewed ale

Thin, unsalted version
a chilled honey-drink flavoured with cider vinegar

Maslin Loaf
Rye Crispbread
Green Pancakes

Cultured butter
Lard with caramelized onions and crackling bits
Sharp mustard

*** “The Immortal Sow” – First Service ***

Apples, Bacon and Onion
Smoked Bacon with Apples and Onions (Danish style)

*** “Skause Warmth” – Second Service ***

Pork broth
Pork meatballs, poached in broth, spiced with garlic and mustard seed
Buttermilk Dumplings
Barley dumplings poached in pork broth

*** “Searching for Od” – Third Service ***

Grilled pork sausages, no filler, flavoured with sage and caraway
Millet frumenty
Glutinous millet ‘rissotto’ coloured amber-yellow
Horse Bean Salad
A salad of fava beans with chives, mixed wild mushrooms, fresh apples, toasted walnuts, blueberries, feta cheese, and apple cider vinaigrette

*** “Sweet Lady” – Ends on the table ***

Sweet Pottage
Thick barley and flax porridge,
topped with crushed roasted hazelnuts and honey
Strawberries and cream
Strawberries with whipped cream

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