Choice of Dishes for Wedding Reception Dinners.

All of the following dishes have been carefully recreated from recipes dating from the 14th - 17th Century.

First Courses.

15th Century split leek soup.
17th Century old English pottage.
17th Century Norwegian fisherman's soup.
15th Century onion and almond soup.
15th Century split pea and onion soup.
17th Century chicken broth.
17th Century vegetable pottage.
17th Century onion tartlets with pickled red cabbage.
15th Century fresh salmon and crab moulds.
18th Century chicken liver & smoked bacon with juniper berries terrine.
17th Century juniper smoked salmon served with a cucumber and dill relish.
All the above served with homemade bread.

Main Courses.

Beef in ale with horseradish and onion pastry garnish.
(From 17th Century)

Galantine of capon (chicken which has had the breast removed and mixed with pork, figs and spices, this is then replaced and roasted. (From 15th Century)

Forced chicken with tarragon and served with an Elizabethan orange and tarragon sauce.

Lamb with spinach sauce. (From 17th Century)

Forced lamb with a forcemeat of ground almonds, herbs and cranberries.
(From 17th Century)

Mutton-like venison marinated with redcurrant wine, roasted and served with a rich sauce. (From 17th Century)

Spicy game casserole of pheasant in a spiced onion sauce.

Vegetarian Dishes.

Medieval grain pot (crushed wheat with fruit and nuts)

Baked mushroom cups filled with a medieval forcemeat of herbs, onions and ground almonds.

14th Century Soya dumplings in beer sauce adapted from a meat recipe.

Mixed bean & root vegetable stew served in a sweetpepper.

Puddings and Desserts.

17th Century apple and orange tart.

17th Century lemon pudding pie.

14th Century honey and saffron tart.

17th Century baked cheesecake.

17th Century rice cream and raspberry sauce.

Medieval bread and butter pudding.

Various steamed puddings.

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Fresh filter coffee.