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

Revision as of 10:04, 1 August 2007

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 ===First Course===
-*[[Pyes]] (A Propre new booke of Cokery, 1545)
+*[[Pyes]]
-*Cold [[roast]] [[pork]] and cold roast [[venison]] with [[Sauce of dry proins]]. (Epulario, or, the Italian Banquet, Giovanne de Rosselli, 1545)
+*Cold [[roast]] [[pork]] and cold roast [[venison]] with [[Sauce of dry proins]].
-*[[Sallet for fish daies]] ([[shrimp]] [[salad]]), (The Good Huswifes Jewell, Thomas Dawson, 1596)
+*[[Sallet for fish daies]]
+*[[Custard]]
-*[[Custard]] (The Good Huswifes Jewell, Thomas Dawson, 1596)
-*[[Sallet of all kinde of hearbes]] (The Good Huswifes Jewell, Thomas Dawson, 1596)
+*[[Sallet of all kinde of hearbes]]
-*[[Bread]] ([[Adele's Manchet]])
+*[[Adele's Manchet | Manchet Bread]]
 *Spermyse (a soft [[cheese]])
 *[[Poach]]ed [[fruit]] (Terese's recipe)
 ===Second Course===
-*[[Mutton with Carrets]] (The good Huswifes Handmaide for the Kitchin, John Partridge, 1594)
+*[[Mutton with Carrets]]
 *[[Roast chicken with veal stuffing]]
+*[[Tart of Ryce]]
-*[[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)
+*[[Salmon]] with greens and [[lemon]] [[butter]] [[sauce]]
-*[[Preserved Cowcumbers]] (Delightes For Ladies, Sir Hugh Plat, 1609)
+*[[Preserved Cowcumbers]]
 ===Third Course===