| Lunch Menu |
Liars, Cheats and Thieves Feast Orange Omelette for Ruffians and Brazen Harlots “Fysshe” Fryttors Wastrels Yfarced “Red Deare” Sallet of “Byrddes” “Yrchouns” “Peascoddes” Tile of “Fysshe” in Gele “Eyroun in Lenten “Bakkon” of Marchepane “Brede” Toasted Nothing is what it seems, so what are you really eating? The Orange Omelette is a period recipe, but it does not seem to contain anything to heat the blood as one might expect “for ruffians and brazen harlots”. It contains eggs, orange juice, and sugar garnished with candied ginger and orange peel. The “fysshe” filling in the fritters is made of dried fruit. Wastrels are loaves of bread stuffed to hide a full serving of vegetables (mushrooms and spinach with eggs and bread crumbs). The “Red Deare” is a period method of cooking marinated beef to resemble venison. The “Byrddes” in the salad are made of vegetables. The “Yrchouns” are made of spiced pork with almond spines. The “Peascoddes” are made of herb bread. The “Fysshe” in Gele are carved from pears and the base contains gelatin, fruit juice, apples, pears, red cabbage, and raisins. The “Eyroun” are a period recipe for use in lent made of rice, sugar and almond milk. The “Bakkon” is shaped from marzipan, and the toast is actually a shortbread cookie. |
| Feasting Menus |
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