Canterbury Faire A.S. XLI Feast: Difference between revisions
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===First Course=== |
===First Course=== |
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*[[Pyes]] |
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*Pyes (A Propre new booke of Cokery, 1545) |
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* |
*Cold [[roast]] [[pork]] and cold roast [[venison]] with [[Sauce of dry proins]]. |
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*[[Sallet for fish daies]] |
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*Sallets for fish daies. Another. (shrimp salad) (The Good Huswifes Jewell, Thomas Dawson, 1596) |
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*[[Custard]] |
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*Custard (The Good Huswifes Jewell, Thomas Dawson, 1596) |
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*Sallet of all kinde of hearbes |
*[[Sallet of all kinde of hearbes]] |
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*[[Adele's Manchet | Manchet Bread]] |
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*Spermyse (a soft [[cheese]]) |
*Spermyse (a soft [[cheese]]) |
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*[[Poach]]ed [[fruit]] (Terese's recipe) |
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===Second Course=== |
===Second Course=== |
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*Mutton with Carrets |
*[[Mutton with Carrets]] |
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* |
*[[Roast chicken with veal stuffing]] |
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*[[Tart of Ryce]] |
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*Tart of Ryce (rice with egg and orange juice)(The Good Huswifes Jewell, Thomas Dawson, 1596) |
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*[[Claret |
*[[Claret Jelly]] |
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* |
*[[Salmon]] with greens and [[lemon]] [[butter]] [[sauce]] |
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*Preserved Cowcumbers |
*[[Preserved Cowcumbers]] |
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===Third Course=== |
===Third Course=== |
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*Old cheese |
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*Preserved [[cherry|cherries]] |
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*[[Comfit]]s |
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*comfits |
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*[[Wafer]]s |
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*wafers |
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*[[Marzipan]] |
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*marzipan |
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==See Also== |
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[[Peerless Kitchen]] |
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[[category:menus]] |
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Latest revision as of 20:38, 11 September 2008
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
