Dayboard Menu
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10am
Mistress Mairi Ceilidh, OL:
Libro Novo of Messibugo, Venice 1557:
Rolls of Milk & Sugar, Fresh Fruit, Cheeses -
11am
Lady Philomena Wensley
Harleian Manuscripts, England 1429:
Spinach and Herb Tart, Brie Tart, and Salmon Tart with Dried Fruit -
12pm
Lord Andrew McAlister
Libro de Arte Coquinaria, Italian 1465:
Tagliarini Pasta and Cheese Dish -
1pm
Lord Michael of Armurgorod
Ksemakutuhalam, North India 1605:
Fried Spiced Pork, Eggplant with Yogurt, Steamed Rice, Sweet Orange Dessert Drink -
2pm
Baroness Arianna Rosa Cristina Veneziano, OP
Scappi, Italy 1570:
Rosewater & saffron fritters, Elderflower fritters, Royal Dough tart -
3pm
Rangvaldr Andhrimnisson
Ouverture de Cuisine, France 1604:
Mortadelle Pork Sausages, Sautéed cabbage, Pear Mustard
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4pm- 5pm: The hall is closed for decorating
(unless it is too cold; then we will decorate around you!)
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6pm
Lady Mairgrey ny Kuli
Apicius, 1st Cent. AD, Cato, 2nd Cent. AD
Stuffed “Dormice” (Quail), Herb salad with garlic & cheese, Dates stuffed with nuts, honey, and spices, Barley pottage -
6:45
Baroness Dianna Wyndalan of Kidwelly, OL
Forme of Curey, English 1300:
“Douce Ame” Chicken cooked in milk with fresh herbs, Saffron rice -
7:30 pm
Mistress Signy Ottarsdottir OL
Noble Book of Cookery and Forme of Cury, England 1390:
Roasted Pork, Wholegrain bread, Rapes in potage, Pears in Composte -
8:15 pm:
Baroness Sibeal inghean Mhurchadha, OP
Scents and Flavors the Banqueter Favors, Syria 13th century:
Mixed Pilaf with Lentils, Rice, Pasta, and Lamb, Braised Chard, Apricot sharbat -
9pm- 10pm:
Mistress Madhavi of Jaisamer, OL
Various times and places:
Rice pudding, Orange & Apple Tarts, Syrian crepes with nuts, Semolina pudding with musk sugar, candied peels, ragged comfits, syrups of various flavors, Hypocras