Master Drake’s Delights

Saturday Night Dinner

Meat Dishes:
Parsley Studded Leg of Lamb (Carved at the Table) (Le Menagier de Paris)
Pork and Spelt Sausage (Apicius: De Re Coquinaria)
   Lumbard Mustard (Forme of Cury)
   White Garlic Sauce (Maestro Martino: Libro de arte coquinaria)
   Cameline Sauce (Ludovico Frati: Libro di cucina del secolo XI)
Romania (Chicken with Pomegranite Sauce) (Liber de coquina)
Ham and Figs in Pastry (Apicius: De Re Coquinaria)

Vegetable Dishes:
Roast Onion Salad (Franscesco Zambrini, Libro della cucina del secolo)
Sweet Potato with Orange and Rosewater (Robert May:The Accomplisht Cook)
Grilled Garlic Mushrooms (sans Panchetta) (Maestro Martino: Libro de arte coquinaria)
Lentil Puree (Franscesco Zambrini, Libro della cucina del secolo)
Cabbage, leek, parsnip soup (Maria Dembinska: Food and Drink in Medieval Poland)
Salat of Herbs (John Murrel Two Books of Cookerie 1638)
Buttered Colle-Flowre with a milk sauce (Sallets Humbles & Shrewsbery Cakes)

Dessert Buffet:
Nucato (Franscesco Zambrini, Libro della cucina del secolo)
A disshe of Snow (A Propre new booke of Cokery)
Digby’s Small Cakes (Sir Kenelm Digby’s Closet Unlocked)
Daryoles (Maestro Martino: Libro de arte coquinaria)
Poached Pears in Spiced Syrup (Constance Hieatt: An Ordinance of Pottage)
Almond Macaroons (Elinor Fettiplace’s Receipt Book)
Hais (al-Baghdadi)
Orange slices with Rosewater and Orange flower water (al-Andalusi)

On Table:
Bread
Honeyed Butter (Bald’s Leech Book)
Herbed Butter

Cordials (some may be omitted):

Mint Cordial (inspired by al-Andalusi)
Cinnamon Cordial (inspired by al-Andalusi)
Herb Cordial (inspired by al-Andalusi)
Bilberry and Orange Cordial (inspired by al-Andalusi)
Elderflower Cordial (inspired by al-Andalusi)

Saturday and Sunday Lunch (Buffet):

Bread
Butter
Cheese
Ham or other cold meat
Pickles (Dill, Onions)
Fresh Fruit
Marchpane
Dressed Cucumbers
Oranges with Rosewater and Orange Flower Water

Any queries in regard to the menu can be directed to the Steward