Servise on a Flesh Day
 

The following menu is from an early fourteenth century cookery book in Arundel MS 334, where it was given as a suggestion for the proper ordering of a large banquet.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

NOTES ON THE MENU:

Instructions for preparing Boars' Heads, gilded, breathing fire, and displaying heraldic banners, may be found in Chiquart's "On Cookery" - A Fifteenth-century Savoyard Culinary Treatise, Terence Scully, Ed. and Trans., Peter Lang Publishing, Inc, New York, 1986. A modern method for preparing Boar's Head may be found in Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, Bobbs-Merrill Co., Indianapolis and New York, 1975.

Chekons Farsed & Rosted - the recipes for Chik Farsed and Chike Endored were also used in preparing this dish.

Patriches - the recipes for Faisant and Sauce Camelyn were also used in preparing this dish.