Canterbury Faire A.S. XLI Feast

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