Have you ever wondered what Christmas dinner would be like in say 1685? Have you ever wondered if you could recreate one of these great traditional meals? Here is a dinner for you to practice on.
Yes, you will need to research and convert some of the items mentioned. I think they were planning on feeding an Army.
"A Bill of Fare for Christmas Day, and how to set the Meat in Order: Please note that spelling is per the original book.
1. A collar of brawn
2. Stewed Broth of Mutton marrow bones
3. A grand Sallet
4. A pottage of caponets
5. A breast of veal in stoffado
6. A boil'd partridge
7. A chine of beef, or surloin roast
8. Minced pies
9. A Jegote of mutton with anchove sauce
10. A made dish of sweet-bread
11. A swan roast
12. A pasty of venison
13. A kid with a pudding in his belly
14. A steak pie
15. A hanch of venison roasted
16. A turkey roast and stuck with cloves.
17. A made dish of chickens in puff paste
18. Two bran geese roasted, one larded
19. Two large capons, one larded
20. A Custard.
"The second course for the same Mess. Oranges and Lemons.
1. A Young lamb or kid.
2. Two couple of rabbits, two larded.
3. A pig souc't with tongues.
4. Three ducks, one larded.
5. Three pheasants, 1 larded.
6. A Swan Pye.
7. Three brace of partridge, three larded.
8. Made dish in puff paste.
9. Bolonia sausages, anchoves, mushrooms, Cavieate, and pickled oysters in a dish.
10. Six teels, three larded.
11. A Gammon of Westphalia Bacon.
12. Ten plovers, five larded.
13. A quince Pye, or warden pye.
14. Six woodcocks, 3 larded.
15. A standing Tart in puff-paste, preserved fruits, Pippins &c.
16. A dish of Larks.
17. Six dried meats tongues.
19. Powdered Geese. Jellies."
These were taken from The Accomplisht Cook, Robert May, facsimile 1685 edition [Prospect Books: Devon] 2,000 (pages in the book are unnumbered)
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