Soiree Menu – Good Huswifes Handmaide for the Kitchen
Harvest Feast
First Course
French Pottage
Bread and Butter
Roasted Rabbit with Fine Sauce for a roasted rabbit: used for King Henry the eight.
Roasted Seasonal Vegetables
Tart of Spinnage
Tarte of Bread
Ale.
Second Course
Stewed Steakes
Roast Mutton with sauce
Buttered Beans
Lumbardy Tarts
Snowe
Beer.
Third Course
Tart of Egges
Cheese Platter
Seasonal Fruits
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