SC - German Elizabethan???

[Elaine Koogler]

These are several books that I used in preparing an Elizabethan feast.  Madge
Lorwin's book has recipes from a number of period books, including Robert Mays'
The Accomplisht Cook.  The first book has a wonderful salad in it that sort of
doubles as a soteltie as it looks like a summer garden.  There are a number of
others out there, but these were the ones I had immediately available.

Brears, Peter, Maggie Black, Gill Corbishley, Jane Renfrew and Jennifer Stead.
A Taste of History.
 London:  British Museum Press, 1994.

Caton, Mary Anne,ed.  Fooles and Fricassees:  Food in Shakespeare’s England.
Washington, DC:
 The Folger Shakespeare Library, 1999

Lorwin.  Madge.  Dining with William Shakespeare.  New York:  Atheneum, 1976.

And of course, The Closet of Sir Kenelm Digby Opened is a classic!

If you have any further questions/needs, let me know and I'll see what I can dig
up!

Kiri

DeeWolff at aol.com wrote:

> Apologies, I am looking for BOTH German Renaissance and Elizabethan England
> recipes to work with both members of the couple. I can have German
> translated, so the original
> sources are okay. I am a somewhat experienced cook, who maintains a "period"
> only
> menu. I am especially interested in "pretty" to serve food.
>
> I'm looking at about eight dishes. 2 meats (a light one: chicken, game fowl,
> or fish) and
>  (a heavier one: beef, lamb, goat, or pork), a starch (rice or noodles), a
> fruit, 2 vegetables (seasonal), a "dessert" type item, and 2 subtleties. I
> can add more if the mood suits me at the time though. It's for a working
> luncheon and I don't want to overwhelm them with courses.
>
> Any help would be greatly appreciated, as this is a stretch out of my
> personal time period.
>
> Andrea
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