The English Medieval Feast |
Contents
SOME FEATURES OF ENGLISH MEDIEVAL LIFE | 15 |
THE FOOD FOR THE FEAST AND THE COST | 32 |
SERVING THE FEAST | 137 |
Copyright | |
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Common terms and phrases
almond milk almonds Andrew Boorde Antiquitates Culinariae Babees Book baked banquet beef Best roast birds boil Boke Boke off Cookry Boorde bread broth capon Cardinal Wolsey carver cast thereto Century Cookery Books chamber Chronicle cinnamon cloth cloves coffin colour cook course cubebs Cuisine dinner dishes drink Earl eaten England Fifteenth Century Cookery fish flesh flour Forme of Cury France François d'Autrefois French fruits gold Grand d'Aussy guests hall Henry honey Idem King kitchen Kynge ladies London lords mace meal meat medieval cookery Ménagier de Paris Middle Ages milk modern Noble Boke Northumberland Household Book Oxford English Dictionary parsley peacock pork powdered ginger powdered pepper Privée des François Quene receipts romances Roquefort saffron salt sauce saunders served silver sixteenth sort spices stewed strainer sugar swans taste thou trencher venison verjuice vessels Vie Privée vinegar wine yolks of eggs