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)
• 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)

Third Course

• Old cheese
• Preserved cherries
• Comfits
• Wafers
• Marzipan