Canterbury Faire A.S. XLI Feast: Difference between revisions
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*roast chicken with veal stuffing |
*roast chicken with veal stuffing |
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*Tart of Ryce (rice with egg and orange juice)(The Good Huswifes Jewell, Thomas Dawson, 1596) |
*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 |
*salmon with greens and lemon butter sauce |
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*Preserved Cowcumbers (Delightes For Ladies, Sir Hugh Plat, 1609) |
*Preserved Cowcumbers (Delightes For Ladies, Sir Hugh Plat, 1609) |
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Revision as of 16:31, 1 April 2007
First Course
- 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)
- Sallets for fish daies. Another. (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)
Second Course
- 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
- Preserved Cowcumbers (Delightes For Ladies, Sir Hugh Plat, 1609)
Third Course
- old cheese
- preserved cherries
- comfits
- wafers
- marzipan
