Feast for the Second Sylvan Crusade
May 31st, 2003

Ingredients list

The Furst Course

Manchet - white bread. One medium-sized loaf, marked with the traditional cross, for each diner.
Botere - butter.
Spermsye - ricotta cheese blended with a touch of honey into a spread for bread.
Pikkylls - an assortment of pickled items, including Cameline Meat Brewet & Mediterranean olives, accompanied with roasted peas.
Sallet - salad of various lettuces & herbs, raisins, oranges, lemons, cucumbers, & nuts, dressed with red wine vinegar, oil, and a little sugar. From Forme of Cury and Sallets, Humbles, & Shrewsbery Cakes.
Apple Muse - a thick & creamy apple soup. From Harleian MS. 279.

The Second Course

Poree de cresson - sautéed cress & chard, tossed with grated Parmesan & Romano cheeses. From Le Viandier de Taillevent.
Chyches - roasted chickpeas & garlic cloves in olive oil. From Forme of Cury.
Poulés Rostis - roast game hen served with 3 different dipping sauces: Cold Sage Sauce (savory), Cameline Sauce (hot & spicy mustard), & Verjuice (sweet & sour cherry sauce). From Le Viandier de Taillevent.

Entremet for High Table

Malardis - a platter of roasted ducks. From Utilis Coquinario.

The Thrid Course

Tartus of fflesh - a pie of beef, fruits, & nuts, topped with roasted chicken. From Harleian MS 4016. A Boke of Kokery.
Perys en Composte - pears cooked in a white wine date sauce. From Harleian MS 279.
Gyngerbrede Endored - a cinnamon & honey confection. From Harleian MS. 279. Leche Vyaundez.

The .iiij. Course of Roial spicerye

Shrewsbery Cakes - small delicate cakes flavored with rosewater and nutmeg. From John Murrell's Delightful daily exercise for ladies and gentlewomen (1621).
Fine Cakes - small biscuit-like cakes made with cloves & mace. From Thomas Dawson's The Good Huswife's Iewell (1596).
Wafers - Goode Cookys in a variety of designs.
Spiced Fruit - orange slices in cinnamon & sugar.

© 2003 Gode Cookery

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