Difference between revisions of "Canterbury Faire A.S. XLI Feast"

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===First Course===
 
===First Course===
*[[Pyes]] (A Propre new booke of Cokery, 1545)
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*[[Pyes]]  
*Cold [[roast]] [[pork]] and cold roast [[venison]] with [[Sauce of dry proins]]. (Epulario, or, the Italian Banquet, Giovanne de Rosselli, 1545)
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*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)
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*[[Sallet for fish daies]]
*[[Custard]] (The Good Huswifes Jewell, Thomas Dawson, 1596)
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*[[Custard]]
*[[Sallet of all kinde of hearbes]] (The Good Huswifes Jewell, Thomas Dawson, 1596)
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*[[Sallet of all kinde of hearbes]]  
*[[Bread]] ([[Adele's Manchet]])
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*[[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)
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*[[Mutton with Carrets]]  
 
*[[Roast chicken with veal stuffing]]
 
*[[Roast chicken with veal stuffing]]
*[[Tart of Ryce]] ([[rice]] with [[egg]] and [[orange]] [[juice]])(The Good Huswifes Jewell, Thomas Dawson, 1596)
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*[[Tart of Ryce]]  
 
*[[Claret Jelly]]
 
*[[Claret Jelly]]
*[[Salmon]] with greens and [[lemon]] [[butter]] [[sauce]] (The Good Huswifes Jewell, Thomas Dawson, 1596)
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*[[Salmon]] with greens and [[lemon]] [[butter]] [[sauce]]  
*[[Preserved Cowcumbers]] (Delightes For Ladies, Sir Hugh Plat, 1609)
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*[[Preserved Cowcumbers]]
  
 
===Third Course===
 
===Third Course===

Revision as of 09:04, 1 August 2007