Canterbury Faire A.S. XLI Feast: Difference between revisions
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===Second Course=== |
===Second Course=== |
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*[[Mutton with Carrets]] (The good Huswifes Handmaide for the Kitchin, John Partridge, 1594) |
*[[Mutton with Carrets]] (The good Huswifes Handmaide for the Kitchin, John Partridge, 1594) |
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*Roast |
*[[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 Jelly]] |
*[[Claret Jelly]] |
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Revision as of 18:18, 20 July 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)
- Sallet for fish daies (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 (The Good Huswifes Jewell, Thomas Dawson, 1596)
- Preserved Cowcumbers (Delightes For Ladies, Sir Hugh Plat, 1609)
