Canterbury Faire A.S. XLI Feast: Difference between revisions
From Cunnan
Jump to navigationJump to search
No edit summary |
mNo edit summary |
||
| (9 intermediate revisions by 3 users not shown) | |||
| Line 1: | Line 1: | ||
===First Course=== |
===First Course=== |
||
*[[Pyes]] |
|||
*Pyes (A Propre new booke of Cokery, 1545) |
|||
* |
*Cold [[roast]] [[pork]] and cold roast [[venison]] with [[Sauce of dry proins]]. |
||
*[[Sallet for fish daies]] |
|||
*Sallets for fish daies. Another. (shrimp salad) (The Good Huswifes Jewell, Thomas Dawson, 1596) |
|||
*[[Custard]] |
|||
*Custard (The Good Huswifes Jewell, Thomas Dawson, 1596) |
|||
*Sallet of all kinde of hearbes |
*[[Sallet of all kinde of hearbes]] |
||
* |
*[[Adele's Manchet | Manchet Bread]] |
||
*Spermyse (a soft [[cheese]]) |
*Spermyse (a soft [[cheese]]) |
||
* |
*[[Poach]]ed [[fruit]] (Terese's recipe) |
||
===Second Course=== |
===Second Course=== |
||
*Mutton with Carrets |
*[[Mutton with Carrets]] |
||
* |
*[[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 |
*[[Claret Jelly]] |
||
* |
*[[Salmon]] with greens and [[lemon]] [[butter]] [[sauce]] |
||
*Preserved Cowcumbers |
*[[Preserved Cowcumbers]] |
||
===Third Course=== |
===Third Course=== |
||
* |
*Old cheese |
||
* |
*Preserved [[cherry|cherries]] |
||
*[[Comfit]]s |
|||
*comfits |
|||
*[[Wafer]]s |
|||
*wafers |
|||
*[[Marzipan]] |
|||
*marzipan |
|||
==See Also== |
|||
[[Peerless Kitchen]] |
|||
[[category:menus]] |
|||
Latest revision as of 19:38, 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
