Feast

A traditional Elizabethan English Christmas feast prepared by the Honorable Lady Rowan Houndskeeper of Three Rivers. (Menu subject to slight changes based on prices)

Please contact Master Cathus the Curious or Rowan with questions about any food restriction or allergens. Ingredient lists will be available at site. Those needing vegan alternatives please contact Cathus or Rowan prior to January 12th.

First course:

• Maslin bread (vegan)
• Herbed butter
• To boil a rack of veal in the French fashion [beef soup]
  • (Vegan alternative available)
• To preserve cucumbers for all the year (vegan)
• Fruits to celebrate the season (vegan)
• To candy roots and fruits (vegan)
• A honey water to drink

Second course:

• To stew a cock with fruit
  • (Vegan alternative - Mushrooms in the Italian fashion)
• Banbury cakes (vegetarian)
• A Marmalade (vegan)
• A Minced meat pie
  • (Vegan alternative available)
• A Salat (vegan)
• Comfits of sugared nuts (vegan)
• A mint tisane to drink

Presentation of the Boar's Head

Third course:

• To roast a pig [stuffed pork] with two sauces (plum sauce/mustard sauce)
  • (Vegan alternative - Beans fryed)
• Manchats of a fine bread (vegetarian)
• A good cheese
• To boyle onyons in broth (vegan)
• Apple Moyse [applesauce] (vegan)
• A paste of sugar to make all manner of fine things [sugar glass] (vegan)
• A syrup of lemon and pomegranate to drink

Fourth course banquet:

• To make a Fine Cake [Kings cakes] (vegetarian)
• A Plum pudding (vegetarian)
• Gingerbread (vegetarian)
• A Dish of snow [whipped cream]
• A hot spice cider to drink