Shakespeare's Kitchen (29 page)

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Authors: Francine Segan

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Pears, Watercress Salad with

Shrimp and Carrot Salad

Simmons, Amelia

Six Onions Simmered with Raisins

1610 Rose Cakes

Sonnet 8

Sonnet 18

Sonnet 77

Sonnet 97

sorrel:

Lamb with
Pesto, Chicken with

soups,
see
pottage

Spanish “Olepotrige” Stew

spinach:

and Endive Sauté
Oysters on, with Capers
Renaissance Cookies

Spring Lettuce with Chive Flowers

Spring Pea Tortellini

Squashes, Autumn, with Apples and Fried Parsley

steak:

and “Apple” Pie, Renaissance
with Elderberry Mustard

stews,
see
pottage

Stock, Renaissance

sugar,
8.1
,
8.2

sweet potatoes,
8.1
,
8.2

“Courage” Tart
Lemony, with Dates

T

tablecloths

tableware,
7.1
,
10.1

Taming of the Shrew, The
,
4.1
,
6.1
,
6.2
,
8.1
,
10.1

tarts:

Apple, with Candied Orange Crust
Beet and Apple
Citrus
“Courage”,
8.1
Herb

tea

teeth, care of

Tempest, The
,
1.1
,
5.1
,
7.1

thickening sauces

times of day for eating

Timon of Athens
,
10.1

toast:

“drinking a”, origin of term,
6.1
,
10.1
Saffron, Veal with Glazed Grapes on

tomatoes

Tortellini, Spring Pea

Treasurie of Hidden Secrets, The
,
2.1
,
2.2

trenchers

Troilus and Cressida
,
2.1
,
7.1
,
8.1

Trout, Sautéed, with Wine and Herbs

Tuna, Grilled, with Carrots and Sweet Onions

Turkey Breast, Stuffed, “French Fashion”

Tusser, Thomas

Twelfth Night
,
3.1
,
4.1
,
5.1
,
5.2
,
6.1
,
7.1
,
8.1

V

vanilla

veal:

with Glazed Grapes on Saffron Toast
liver, in Pâté with Dates and Homemade Nutmeg Mustard
“Pears” in Broth
Rolls, Herbed

vegetables

Artichokes, Crisp Fried Baby
Beet and Apple Tarts
Cabbages with Smoked Duck
Carrots, Puréed, with Currants and Spices
Cauliflower, Baby, in Orange-Lemon Sauce
Mushrooms, Sautéed, “in the Italian Fashion”
Onions, Six, Simmered with Raisins
Pea, Sweet, Purée with Capers
Rice, Orange-Scented
Spinach and Endive Sauté
Squashes, Autumn, with Apples and Fried Parsley
Sweet Potatoes, Lemony, with Dates

Velvet Soup with Grapes

Venison Marinated in Winter Herbs, Roast

Vinaigrette, Raisin and Caper, Winter Salad with

vinegars,
3.1
,
7.1

Violets, Salmon with

W

water

watercress:

with Roasted Parsnips
Salad with Sherry Pears

weather, digestion and

Wildflowers, Lobster Tails with

wine,
7.1
,
8.1

Chicken with Apples, Dried Fruit and
“Courage” Tart
Dried Plums with Ginger-Zest Crostini and
“Orient Red” Quinces
Roasted Pheasant with Currants and
sack (sweet wine)
Sautéed Trout with Herbs and
see also
sherry

Winter Salad with Raisin and Caper Vinaigrette

Winter’s Tale, The
,
1.1
,
1.2
,
3.1
,
4.1
,
4.2

Z

Zest-Ginger Crostini, Dried Plums with Wine and

ABOUT THE AUTHOR
FRANCINE SEGAN
is a psychologist and food historian. She lectures at museums, historic homes, schools, and theaters and consults on historic menu planning. Segan and her husband, Marc, an inventor and theater producer, along with their two children, Samantha and Max, divide their time between New York City, the Berkshires, and Italy.

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