Shakespeare's Kitchen (25 page)

Meat Pies, Individual, with Cointreau Marmalade

Oysters on Spinach with Capers

Pâté with Dates and Homemade Nutmeg Mustard

Pea Tortellini, Spring

Plums, Dried, with Wine and Ginger-Zest Crostini

Prawns in Citrus Cream

Rice Balls, Renaissance

Salmon with Violets

Veal with Glazed Grapes on Saffron Toast

apple(s),
8.1
,
8.2

Autumn Squashes with Fried Parsley and

Baked, with Cinnamon “Stems”

and Beet Tarts

Chicken with Wine, Dried Fruit and

“Courage” Tart

Inside-Out Pie

“Orient Red” Quinces

pippins

Tarts with Candied Orange Crust

“Apple” and Steak Pie, Renaissance

Aristotle

artichokes,
4.1
,
7.1

Chicken and

Crisp Fried Baby

Fish Bisque with Chestnuts and

asparagus

As You Like It
,
1.1
,
7.1

attire, for Elizabethan party

Autumn Squashes with Apples and Fried Parsley

B

balsamic vinegar

Banbury Cake

Banquet of Dantie Conceits, A
,
10.1

Bass, Grilled, with Fennel

beef:

“Apple” and Steak Pie, Renaissance

“Hodgepodge”, Simmered, with Sherry-Parsley Sauce

Prime Rib Roast with Orange-Glazed Onions

Purses

Steak with Elderberry Mustard

Stew with Chestnuts and Onions

beet(s):

and Apple Tarts

Sweet, in Puff Pastry with Crème Fraîche and Ginger

Winter Salad with Raisin and Caper Vinaigrette

berry(ies)

Glaze, Scallops in

see also
gooseberry(ies)

beverages,
8.1
,
10.1

see also
wine

bills of fare

Biscuits, King James

Bisque, Fish, with Chestnuts and Artichokes

blackberries

blanching

Book of Cookrye, A
,
6.1

Boorde, Andrewe,
3.1
,
5.1
,
7.1
,
10.1

bouquet garni

bread

Almond Saffron Chicken in

Ginger-Zest Crostini, Dried Plums with Wine and

Inside-Out Pie

Rosemary Croutons, Seafood Soup with

Saffron Toast, Veal with Glazed Grapes on

stale, food served on

toasted, added to beer and wine,
6.1
,
10.1

Brillat-Savarin, Jean Anthelme

broth

Almond-Orange

“Pears” in

butter,
1.1
,
8.1

Buttes, Henry

C

cabbage(s)

with Smoked Duck

Winter Salad with Raisin and Caper Vinaigrette

cakes:

Banbury

“Queen Elizabeth’s Fine”,
8.1

Rose, 1610,
8.1

Candied Citrus Peel

candles

caper(s):

Crab with Garlic and

Mint Sauce, Roast Leg of Lamb with

and Orange Salad, Mediterranean

Oysters on Spinach with

and Raisin Vinaigrette, Winter Salad with

Sweet Pea Purée with

capon(s)

with Peppercorn and Onion Stuffing

carbonado, origin of term

carp

carrot(s),
3.1
,
4.1

Grilled Tuna with Sweet Onions and

Puréed, with Currants and Spices

and Shrimp Salad

carving,
5.1
,
6.1

Castle of Heatlh, The
,
5.1

cauliflower:

Baby, in Orange-Lemon Sauce

Chowder

Caviar, Red Snapper with

Cervantes, Miguel de

chargers

Cheesecake “in the Italian Fashion”

chestnuts:

Beef Stew with Onions and

Fish Bisque with Artichokes and

chicken(s):

Almond Saffron, in Bread

and Artichokes

changing into capons

Plum Pie

with Sorrel Pesto

Stock, Renaissance

Velvet Soup with Grapes

with Wine, Apples, and Dried Fruit

chile peppers

Chive Flowers, Spring Lettuce with

chocolate

Chowder, Cauliflower

Church of England

citrus:

Cream, Prawns in

Peel, Candied

Tarts

cockatryce

Cod Steaks with Onions and Currants

coffee

coffins (covered pies)

Cogan, Thomas

Cointreau Marmalade, Individual Meat Pies with

Comedy of Errors, The
,
2.1
,
6.1

conversation

cookbooks:

Elizabethan,
prf.1
,
4.1

of late 1700s

cookies:

Renaissance

1610 Rose Cakes

Coriolanus
,
6.1

Cornish Game Hens with Sage

Coryat, Thomas

“Courage” Tart

crab(s)

with Capers and Garlic

with Pistachios and Pine Nuts

Crostini, Ginger-Zest, Dried Plums with Wine and

Croutons, Rosemary, Seafood Soup with

Crusades

cucumber, in Winter Salad with Raisin and Caper Vinaigrette

Cuisinier François, Le
,
1.1

currants

Banbury Cake

Cod Steaks with Onions and

Puréed Carrots with Spices and