Lunch
Soup of Broccoli & Cheddar with Toasted Bread
Choice of:
Mushroom & Onion Hand Pie with Cheddar
or
Lombard Chicken Pie
(from Le Menagier de Paris, 14 th c. France)
Dessert of Applemoyse with Snowe
(a thick applesauce with the whipped cream of the Middle Ages)
Feast
Gyngerbrede, Meringues & Sugared Almonds
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Breads with Honeyed Butter
Pickled Root Vegetables
(from Curye on Inglysch, 14th c. England)
Stuffed Eggs with Mint
(from Mittelniederdeuttsches Kochbuch, 15th c. Germany)
Spinach and Cheese Tart
(from A Proper Newe Booke of Cokerye, 15th c. England)
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Vegetable Potage
(vegetarian and gluten free)
Hearty Beef Stew
(a winter classic made with period ingredients)
Roasted Hen with Pan Gravy
(some available seasoned with Powder Fort)
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Ginger Poached Pears
Italian Pudding
(from A New Booke of Cookerie, 17 th c. England)
Stewed Dried Fruits