Five Mile Beach weekly journal., 1916-07-14

COOKING RECIPES
Shakespeare's Era Wa. Redolent
Of Delicious Foods Thai May
Have Redounded 10 the Strait
ford Bard's Genius.

~ ShakeSpeare'S time shows q
" bewfldering variety and an
overwhelming quantity OF viands,
ranging from peacocks stuffed and
roasted and sent up to table with out
spread tails, and swans also served In
their feathers, to lampreys, such as
proved the death Of at least one over
indulgent monarch, while the wines
Of France, Spain and the Rhine were
imported in large quantities.
In the reign of Richard IL there was
a cookery book issued called the
"Forme Of Curry IN which we find
recipes that In vagueness and variety
Of spices and fiavors are without paral-
lei. So pungent and numerous are the
condiments required that we are
forced to the conclusion thai the peo-
pie Of the time must have had very
tough palates and thu digestion of the
p%roverbial ostrich.
Take, for example, these recipes,
typical Of the rest and QuitH sufficient
to make us understand why the SOL
diers and buccaneers Of the Virgin
Queen" were SO universally victorious,
for surely men that assimflate these
dishes could triumph oveI anything on
earthi
Conger In Sauca-Tahe the conger
and scald him and smite him IN pieces
and seethe him. Take parsley, mint,
peIlitory, rosemary, sage, bread salt, a
little garlick and of cloves a little.
Take 1t and grind 1t well. Strain it In
vinegar through a cloth Cast the fish
In a vessel, add the liquor and serve
It forth.
Tartee.-Take boiled pork. Hew 1t
and pound It, and add thereto eggs,
raisins, sugar, powder Of ginger, white
grease and small birds there among.
Take prunes, saffron and salt and make
a crust in a dish. Put the mixture
therein, bake 1t well and serve it forth.
At the wedding banquet served for
Henry V. and Catherine Of France the
following strange sweet was served:
Viande Royale. - Take Greek or
Rhenish wine and honey clarified
Herewith. Take flower Of rice, pow
der of ginger or pepper and cinnamon,
cloves, saffron, sugar, mulberries and
sandalwood and mix all together. Boil
It Inc salt It and look that It be stiff.
Some irreverent beings declare that
s9dej. II our best advertised breakfast
foods are like sawdust and chopped
hay. Well, even IL it were true, you
Q here a kingfy precedent, when
royal brides Toasted on sandafwood
But In the time Of Henry Y. the Ia
bles seem to have begun to acquire
some foreign graces, 20 perhaps Kate
revolted and introduced some of the
airier datnties of her native land,
which even In those far of days vas
renowned for its cookery.
At Henry VS. wedding we read there
was a jelly ornamented with the flow
ers of the columbine and a white cake
garnished with hawthorn leaves and
their shining red berries; two decora-
lions consisting of figures of St Kath-
crime, the BRIDES patron saint, and,
crowning feat, "a subtlety Of a tiger
looking In a mirror" History telleth
not of what this 'subtlety" or the fig
ne were composed nor whether, like
Ills uGblOuuhut "a 4&tllpcIfth Adulc, IlfCtC
was "A smile on the face Of the tiger"
Coming to Shakespeares time, we
find a sauce that vas In great demand
under the name of "Sauee Madame"
Here is the recipe, and certainly 1t
sounds like a rather substantial dish:
Sauce Madame. = Take sage and
parsley, hyssop and savory, ounces
and good pears. peeled; garlic and
grapes Take geese, cleanly washed
and fill the geese herewith and see
that zone escapes. Keep the grease
that drops while roasting; roast It well
Take the grease and put It in a pipkin.
When the geese are done enough take
them Off the spit and smite them into
pieces. Take that which Is within,
hew It small, put It In the pipktn, add
thereto a little wine, %currants, pow
dered ginger and cinnamon and let 1t
boil Put the geese On platters, pour
the sauce over an and serve It forth.