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 firstname.lastname@example.org or phone me at 412.213.8116 (no calls after 7p, please).
For to make Rose de Almayne
White peas in almond milk with saffron
Ground pork encased in raised dough and fried.
Chickens in cretonee
Chickens in thickened, spiced, almond milk based sauce
Trenchers with a spiced almond milk and wine sauce.
Cracked wheat pudding garnished with candy comfits
There will be entertainment for the diners between the first and second courses.
Mortrews de Chare
A thick pottage of ground hen & pork.
Rice cooked in almond milk with chicken.
Cabbage & parsley boiled in meat broth with groats, served with salt pork & gravy
Roo in a sew
Beef cooked in herbs and wine
Baked cheese pie with saffron
For stondande fignade
A custard colored with saffron and then fried in oil.