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.
At The First Course
At the Seconde Course
At the Thridde Course
- 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.
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Servise on a Flesh Day © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
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