Canterbury Faire A.S. XLI Feast

First Course

• Pyes
• Cold roast pork and cold roast venison with Sauce of dry proins.
• Sallet for fish daies
• Custard
• Sallet of all kinde of hearbes
• Manchet Bread
• Spermyse (a soft cheese)
• Poached fruit (Terese's recipe)

Second Course

• Mutton with Carrets
• Roast chicken with veal stuffing
• Tart of Ryce
• Claret Jelly
• Salmon with greens and lemon butter sauce
• Preserved Cowcumbers

Third Course

• Old cheese
• Preserved cherries
• Comfits
• Wafers
• Marzipan

see Also

Peerless Kitchen