Table of Contents
Feast Menu for "A Day in Sherwood ", February 27 through Mar 1, 2009
Feast menu comes from "Forme of Cury" written in the Fourteenth century, and redacted by Oksana Gonchaorva
Tables will be set with
Roo & Pygges in Mawe (Venison Sausage) (There is no recipe for this in Forme of Cury) We are making venison sausages in small lamb casings like breakfast sausages and they will presented in the form of cattails.
Neowe Fruyt (Fresh Fruit)
Chese (Assorted Cheeses)
First Course
Roo Broth (Venison Stew)
Rapes and Pasturnakes in Pottage (Carrots and Root Vegetables)
Frumente (Barley)
Payndemayn and Botere (Bread and Butter)
Second Course
Bukkenade (Chicken and vegetable dish with almond milk)
Perrey of Pesoun (Peas and Onions)
Rauioles (Ravioli with cheese and sweet spices)
Third Course
Peeres in confyt (Pears in a sweet wine sauce)
Daryols (Custard Tarts)
Rysshews of fruyt (Fried balls of mixed fruit)
