SC - Isles Anniv Feast April 25, menu vers 1.1

[david friedman]

Lady Kinuko wrote:
>I haven't decided if it
>should be split into removes, to be served during "intermissions", or just
>before general entertainment.

English practice from this time would be to serve in either two or three
courses (they did not use the word remove to mean course). If you have
access to _Two Fifteenth Century Cookery Books_, which is an older edition
of the sources used in _Take a Thousand Eggs_, look at the period menus he
lists for an idea of how to divide it up.

A few comments on the menu:

Green Sauce, such as the sorrel sauce you list, was traditionally served
with fish--but your salmon already has a sauce. I don't know if it would go
with some of your other meats.

Rum and brown sugar butter sounds unlikely as a period dish, especially the
rum.

A later English "cheese goo" (17th c) is Digby's Savory Toasted Cheese;
recipe in the Miscellany.

Sounds good; wish I could be there.

Elizabeth of Dendermonde/Betty Cook


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