Courses for Romeo and Juliet's Wedding Feast
Bread
Cheese and Egg
Soup and Meat
Vegetables
Staples and Seasoning
Desserts
Courses for Romeo and Juliet's Wedding Feast
Bread
Cheese and Egg
Soup and Meat
Vegetables
Staples and Seasoning
Desserts
Breads
1. Bread was important to the diet.
2. Basic prices for a loaf of bread were a penny, half- penny, or farthing.
3. Large loaves were cooked in ovens, small loaves were baked on hearths in the home.
4. White bread the most expensive bread.
Types of Bread:
Cheese bread
White bread
Rye bread
Oat bread
Wheat bread
Fowl: rabbit, pheasant, venison, boar, larks,and herons.
Meat: chicken, capons, beef, salt pork, lamb and mutton.
Fish: salmon, trout, mackerel, sardines, cod and whiting to porpoise were .
Methods of preparation: roasting, but boiling in a pottage more economical.
Pottage: a broth or brewet is a pottage in which meat or fish is mixed with peas,
beans and onions.
A sop can be eaten without a spoon by soaking bread in it.
The Catelans of Spain have a dish like the Italians which they call mirause and prepare it with chickens
or pigeons well cleaned.
3 1/4 lb chicken 3/4 c roasted almonds, chopped fine 1/4 c breadcrumbs "Juice": juice from roasting + 10.5 oz can concentrated chicken broth 1 T vinegar 1/2 t cinnamon 1/2 t ginger 1 T sugar Preheat oven to 450deg. . Put in chicken, reduce temperature to 350deg., bake about 45 minutes. Mix chopped almonds, breadcrumbs, vinegar, and a little of the chicken broth and run through a food processor until smooth (or squish through a strainer, grind the residue with a mortar and pestle, and then put it through the strainer). Cut up chicken into large pieces, put in pot with sauce, spices, sugar, and the rest of the chicken broth and cook about 15 minutes, stirring almost constantly.
VEGETABLES
Roots
Turnips - the staple
Salsify
Radish
Celery root
Pasturnakes
Carrots
Parsnips
Skyrwates/skirrits
Water parsnips
Scallions
Onions
Garlic
Leeks
Beans and Peas
Peas
Split peas
White beans
Fava beans
Lentils
Chickpeas
Greens (Wortes)
Cabbage Endive
Radicchio Spinach
Sorrel Watercress
Dandelion Nettles
Rocket Mustard greens
Turnip greens Beet greens
Swiss chard Brussels sprouts
Cauliflower Broccoli
Chicory
Stalks
Asparagus
Celery
Fennel
Mushrooms
Marrows/gourds
Summer squash
Zucchini
Cucumber
Eggplant
Artichoke
Olives
Apple Tarts
Custard Tart
Trifle
Food Colorings
Seasonings:
Salt
Mustard
Parsley
Basil
Thyme
Wealthy people also used:
Pepper
Sugar
Cinnamon
Saffron
Drinks
Mead - wine made from fermenting honey and water
Ginger beer - made from ginger root
Apple cider or apple wine
Almond milk
Tea
1. Milk was from a cow, goat or ewe.
2. Popular milk dishes included frumenty (craked wheat) and sweet curds and cheeses.
3. Most milk that was drunk was partly skimmed, so that the cream
could be used in cooking.
4. Buttermilk, whey and watered milk were also drunk.
Cheeses were classified by texture.
New or green cheese was a curd cheese and was made for quick eating,
while soft cheese had undergone some maturation.
Hard cheese was made with skim milk and had a longer maturation.
Some were flavoured, some used different types of milk or different ingredients to set the cheese.
Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye Cheshire, &c, or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled sallet, or ragour of meat, or gravy of Mutton: and if you will, chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh=callops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stire all well together, to Incorporate them; and when all is lf an equal consistence, strew some gross White_Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel.
Makes 1 cup -- appoximately 8 servings
Modern
1/4 cup butter
1/4 cup cream cheese
1/4 lb Brie or other strongly flavored cheese (I use farmers)
2 Tbsp whole milk (though not in the original recipe, I find that a bit of milk helps gives this a better consistency, and helps the whole thing hang together better)
1/4 t white pepper
Melt butter. Melt cream cheese in butter. Add milk. Cut up the farmer's cheese and stir it into the mixture over low heat. You may want to use a whisk to blend the two together, though a spoon will do. When you have a uniform, creamy sauce you are done. Serve over toast, put on toast and broil for 30 seconds-1 minute, mix in (or serve over) things like asparagus, bacon, sauted onions, etc.
Hard boiled eggs