Tuesday, January 24, 2017

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