A simple, and somewhat meat-heavy meal. The camaline sauce was very well liked, and the turnip pottage was a surprise hit.
Menu by Daniel Myers
On Table:
Manchet bread
Fruit preserves
Soft cheese
First Course:
Beef with Camaline Sauce
Spinach Tart
Pottage of Turnips
Second Course:
Chicken with Alepevere Sauce
Compost of Root Vegetables
Macrouns (pasta layered with cheese & butter)
Third Course:
Italian Pudding
Sugared Walnuts
Beverages:
Non-alcoholic wine (a.k.a grape juice)
Lemonade
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