Re: Elizabethan menu?
- --- In Authentic_SCA@yahoogroups.com, "Amy Heilveil" <amyheilveil@...>
>(Sorry, just teasing, but I always wondered what a
> On 5/3/07, velvetclad <velvetclad@...> wrote:
> > lamprey was. Apparently, if they were "off" they could kill you!)Oh, there are a number of seafood items which if "off" or improperly
prepared can do you a great deal of harm.
>Indeed it is. There *used* to be a Chinese-Japanese restaurant a
> Actually, eel is quite yummy. <<<snipped>>>
couple of miles from me which served unagi (eel) "sushi," with red roe
(coral? No, probably a different roe than coral...) Lovely! I used
to take a couple of generous plates of the stuff to an eel fancying
friend for his birthday; he and I were the only two people I knew who
cared for it at all---.
That restaurant was totally in the wrong location: they went under
about six months ago. Such disappointment!! :-(
Yseult the Gentle, trying not to pout because she'd made sure there
was *plenty* of eel for a little birthday mini-celebration and he
- If eel is so delicious, would someone mind recommending a source for it in
the central US? I'm willing to cook it if I can get it. (I'm near
Indianapolis, if that helps)
Given the recipe that grills it with fruit juice and ginger, I'm willing to
eat it too...
Al vostro servizio,
Signora Giovanna d'Este
Vert, on a billet Or three fleurs-de-lys, one and two, sable, a bordure
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- On 5/3/07, Anora Marchaunt (Christa ) <anorathepain@...> wrote:
> I'm hoping for a little help, I'm trying to put together an example ofI'm looking at what I have. Unfortunately, I'm not sure that I have
> a typical daily menu and a feast day munu at court during Elizabeths
> Any ideas??
any specifically 'Elizabethan' menus that I could find, but there are
some more broad 'Tudor' menus. Hopefully these will help.
From "The Tudor Kitchens", released by Hampton Court Palace, the
following is a description of the dinner on an ordinary Monday and
Wednesday for the Treasurer and Comptroller (this work focuses mainly
on the time of Henry VIII):
Bread (cheat and manchet): 10
Ale: 4 gallons
Wine: 3 pitchers
Flesh for Potage-
Beef: 1 mess
Mutton: 1 mess
Veal or capons: 2 messes
Rabbit: 2 messes
Herons: 1 mess
Cocks, plovers, pigeons: 1 mess
Baked meate: 1 mess
It goes on to say "A course was more like a buffet meal than a modern
course of one dish and only parts of it were fully eaten. The waste
was passed down to the servants and their waste to the beggars at the
gate. Waste was an important built in part of any royal meal. No-one
could be expected to drink a gallon of ale (even though Tudor ale was
very weak) and almost a flaggon of wine."
The menu they used in the recreation at Hampton Court Palace at the
time of the printing was:
Cheat and manchet bread
Beer and ale
Chines of beef with vinegar sauce (roast beef)
Pestells of red deer (venison pies)
Baked carp in wine with prunes
Butter and eggs
Roast boar with a pudding
Cream of almonds
The small book further mentions that "both boiled meat and meat stock
were essential parts of the Tudor diet".
"The Tudor Kitchen Cookery Book" contains the following recipes and redactions:
Roast Pork with raisin and rosemary stuffing (To roste a pig; British
Library Sloane MS.234.b.fl7)
Apple sauce for roast pork (Pigge sauce; A Proper New Booke of Cookery, 1575)
Whole baked salmon with spices and prunes (Baked carp; The Good
Housewife's Jewell, 1585)
Lamb stew with chicken, quails and raisins (For to stewe mutto; A
Proper New Booke of Cookery, 1575)
Tudor bread sauce (A sauce for rosted rabbet; The Good Housewife's Jewell, 1585)
Apple fritters (Fritters; The Good Housewives Treasure, 1588)
Gooseberry tart with saffron pastry (Tart of gooseberries; A Proper
New Booke of Cookery, 1575)
Pears with spiced honey syrup (Wardens in Conserve; A Prper New Booke
of Cookery, 1575)
Gilded marzipan cake (Marchpane; The Treasurie of Commodious Conceits
and Hidden Secrets, 1584)
Hippocras (Ippocras; The Treasurie of Commodious Conceits and Hidden
"Shakespeare's Kitchen" mentions that "Feasts with fifty or more
separate dishes were common for special events, but guests were not
expected to try all fifty dishes. The assortment of dishes was
presented so that each person could find something he or she liked.
In 1617, Frayn Moryson, a travel writer, wrote of this English custom,
'The English tables are not furnished with many dishes, all for one
mans diet, but severaly for many mens appetite,...that each may take
what hee likes."
This might be an interesting source
Two Fifteenth Century Cookery Books (1888--with excerpts from two
The books I have:
"Tudor Cookery: Recipes & History"
"Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook"
"The Tudor Kitchens Cookery Book"
"The Tudor Kitchens"