Canterbury Faire A.S. XLI Feast: Difference between revisions

Revision as of 19:18, 20 July 2007

Pyes (A Propre new booke of Cokery, 1545)
Cold roast pork and cold roast venison with Sauce of dry proins. (Epulario, or, the Italian Banquet, Giovanne de Rosselli, 1545)
Sallet for fish daies (shrimp salad), (The Good Huswifes Jewell, Thomas Dawson, 1596)
Custard (The Good Huswifes Jewell, Thomas Dawson, 1596)
Sallet of all kinde of hearbes (The Good Huswifes Jewell, Thomas Dawson, 1596)
Bread (Adele's Manchet)
Spermyse (a soft cheese)
Poached fruit (Terese's recipe)

Mutton with Carrets (The good Huswifes Handmaide for the Kitchin, John Partridge, 1594)
Roast chicken with veal stuffing
Tart of Ryce (rice with egg and orange juice)(The Good Huswifes Jewell, Thomas Dawson, 1596)
Claret Jelly
Salmon with greens and lemon butter sauce (The Good Huswifes Jewell, Thomas Dawson, 1596)
Preserved Cowcumbers (Delightes For Ladies, Sir Hugh Plat, 1609)

@@ Line 11: / Line 11: @@
 ===Second Course===
 *[[Mutton with Carrets]] (The good Huswifes Handmaide for the Kitchin, John Partridge, 1594)
-*Roast [[chicken]] with [[veal]] stuffing
+*[[Roast chicken with veal]] stuffing
 *[[Tart of Ryce]] ([[rice]] with [[egg]] and [[orange]] [[juice]])(The Good Huswifes Jewell, Thomas Dawson, 1596)
 *[[Claret Jelly]]