Menu for Agincourt Feast

Now speak I will a little more
Of craft, truly, that takes great lore
In court; that men call cookery,
That must be done in three degrees;
This meat roaster, pastry-cook, and potager,
And even the scholar that follows in company,
First to you I will show
The points of cookery, all by row,
Of Pottage, roasted meat, and bake-meat,
And small cookery, I won’t forget.
The names in table I shall set
The number in algorism above, without let,
In algorism that shall be written,
And the titles within on the same row.
-Liber Cure Cocorum, translation by Cindy Renfrow.

This is the feast for Agincourt 2017. All items are from the Liber Cure Cocorum, a poem on cookery believed to have been written during the time of Henry VI. There are vegetarian and gluten free options available, but I need to know how many people require this accommodation so I make enough. If anyone with tree nut allergies or dairy allergies will be attending, I will be able to accommodate you separately, if you contact me to let me know. As always, I will do my best to avoid cross-contamination, but given that the facilities themselves are not gluten free/nut free/dairy free/etc., I cannot guarantee that there will be no cross-contamination. To contact me, please email jenn.strobel@gmail.com or phone me at 412.213.8116 (no calls after 7p, please).

First Course
For to make Rose de Almayne
White peas in almond milk with saffron

For Rysshers
Ground pork encased in raised dough and fried.

Chickens in cretonee
Chickens in thickened, spiced, almond milk based sauce

Glazed sops
Trenchers with a spiced almond milk and wine sauce.

Entrement
Pur frumente
Cracked wheat pudding garnished with candy comfits

There will be entertainment for the diners between the first and second courses.

Second Course
Mortrews de Chare
A thick pottage of ground hen & pork.

Blanke maunger
Rice cooked in almond milk with chicken.

For cole
Cabbage & parsley boiled in meat broth with groats, served with salt pork & gravy

Roo in a sew
Beef cooked in herbs and wine

Third Course
For flawnes
Baked cheese pie with saffron

For stondande fignade
Fig pudding

Roasted Milk
A custard colored with saffron and then fried in oil.

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