Baronial Investiture menu and recipes – the menu

Here’s the menu:

1st Course (served at the opening of the hall)

    • Jowes of Almaund Mylke
    • Bruet of Egges to Potage
    • Mulled apple juice
    • Mulled wine

2nd Course (served after Investiture court)

    • Boar’s head
    • Brawn
    • Pies de Parys
    • Zervelat
    • Tardpolene
    • Minces
    • Frytour of Pasternakes

3rd Course

    • Roast Venison/Lamb with Cameline sauce
    • Frumenty
    • Almond tart
    • Frytour of Pasternakes
    • Carrots
    • Buttered Worts

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s