The Cookbook

Lord Joel of Vestfell, Feast Steward for The Feast of St. Nicholas in Queen Elizabeth's Court, researched, collected, and assembled recipes and sources for these recipes into a wonderful cookbook.  The list of dishes is below, along with a link to view and download a PDF of the full cookbook for those interested.

Many thanks again to Lord Joel and his team for their incredible work in preparing and presenting this amazing feast!

Grand Compound Sallat

Plum Porridge

1st Sitting 
“Sallat Course” 

Above the Salt 

Grand Compound Sallat 

Boiled Sallat 

Carrots and Parsnips Simple Sallat 

Preserved Sallat 

Below the Salt 

Compound Sallat 

Boiled Sallat 

Quelquechoses
   

Butter with holly leaves
and edible flowers

Carrots and Parsnips Simple Sallat 

Preserved Sallat 

2nd Sitting 
“Soup Course” 

Above the Salt 

Cony w/ a pudding in his belly 

Quelquechoses 

Plum Porridge 

Below the Salt 

Jacobins Sops 

Quelquechoses 

Plum Porridge 

Cony with a pudding in his belly

Artichokes & bread

3rd Sitting 
“Meat Course” 

Above the Salt 

Roast Venison w/ sauce 

To Bake a Mallard 

Lamb Carbinadoes 

Artichokes 

Roast Venison with sauce

Pork Carbinadoes

Roasted Brussels Sprouts 

A dish of green peas 

Pottage of Cherries 

Below the Salt 

Roast Beef w/ sauce 

To Bake a Chicken 

Pork Carbinadoes 

A dish of green Peas 

 Pottage of Cherries 

Wardens in Conserve

Quince Jelly and Jumbles

4th Sitting 

“Banquetting Course” 

Quince Jelly 

Wardens (Pears) in Conserve 

Marzipan from Mistress Alesone 

Manus Cristi from Mistress Alesone 

Commits from Mistress Alesone 

Jumbles

The Cookbook

Photos: complements of Katie Morton and Sheena Johnson