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

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===First Course===
===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]])
*Spermyse (a soft [[cheese]])
*[[Poach]]ed [[fruit]] (Terese's recipe)
*[[Poach]]ed [[fruit]] (Terese's recipe)


===Second Course===
===Second Course===
*[[Mutton with Carrets]] (The good Huswifes Handmaide for the Kitchin, John Partridge, 1594)
*[[Mutton with Carrets]]
*[[Roast chicken with veal stuffing]]
*[[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]]
*[[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===
===Third Course===
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*[[Wafer]]s
*[[Wafer]]s
*[[Marzipan]]
*[[Marzipan]]

==See Also==
[[Peerless Kitchen]]
[[category:menus]]

Latest revision as of 20:38, 11 September 2008

First Course

Second Course

Third Course

See Also

Peerless Kitchen

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