[Sca-cooks] A fifteenth century menu

[Gretchen R Beck]

I'm more amused by the second item -- chicken (capons) in bastard wine with damson prunes -- Chicken and prunes is, I understand, an extremely popular 16th C English dish, with something of the repute that oysters have today.

toodles, margaret
________________________________________
From: Sca-cooks [sca-cooks-bounces+cmupythia=cmu.edu at lists.ansteorra.org] on behalf of Elise Fleming [alyskatharine at gmail.com]
Sent: Saturday, November 22, 2014 3:20 PM
To: sca-cooks
Subject: Re: [Sca-cooks] A fifteenth century menu

Jim Chevallier wrote:
A  medieval meal you might have missed:

Banquet given by master Josse de Trazegnies, knight, Lord  Dirchounlez,
of Sepmeries and Inchies on February 10, 1482 in Gand
_http://gallica.bnf.fr/?/bpt6k57?/f249.image.r=crespes.langEN_
(http://gallica.bnf.fr/ark:/12148/bpt6k57102457/f249.image.r=crespes.langEN)

Starting  with a salad of greens cut up fine with carrots and..
raimponse?... Sounds  pretty Californian, no?
^^^^^^^^

"Raimponse" might be rampions (raiponce). "Rampions" were frequently
eaten in salads.

Alys K.
--
Elise Fleming
alyskatharine at gmail.com
alysk at ix.netcom.com
http://damealys.medievalcookery.com/
http://www.flickr.com/photos/8311418@N08/sets/
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