The citizen. [volume] (Berea, Ky.) 1899-1958, 1916-07-13
ELIzABETHAN
COOKING RECIPES
Shakespeare Era Wa. Redolent
Of Delicious Foods That May
Have Redounded to the STRAIT
ford Bards Genius.


"a shakespeare's time shows q
bewildering variety and an
overwhelming quantity OF yiands,
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 III. there was
q cookery book issued called the
"Forme OF Curry" in which we find
recipes that In vagueness and variety
Of spices and navors are without paral
lei. So pungent and numerous are the
condiments required that we are
forced to the conclusion that the peo-
pie OF the time must have had very
tough palates and the digestion OF the
proverbial ostrich.
Take, for example, these recipes,
typical of the rest and quite Sufficient
to make us understand why the sol
dlers and buccaneers OF the Virgin
Queen" were so universally victorious.
for surely men that assimilate these
dishes could triumph over anything on
earth!
Conger In Sauce.--Take the conger.
and scald him and smite him In pieces
and seethe him. Take parsley. mint.
pellitory, rosemary. sage, bread, salt, a
little garllck and of cloves little.
Take II and grind II well. Strain II In
vinegar through a cloth. Cast the fish
In vessel. add the liquor and serve
II forth.
Tartee.-Take boiled pork. Hew u
and pound II, and add thereto eggs,
raislns. 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 II well and serve II 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
and mix all together. Boil
It and salt II and look that II be stiff.
Some irreverent beings declare that
some Of our best advertised breakfast
foods are like sawdust and chopped
hay. Well. even II Il were true, you
see here q kingly precedent. when
royal brides Toasted on sandalwood
But in the time Of Henry v. the tn
bles seem to have begun TO acquire
some foreign graces. so perhaps Kate
revolted and introduced some OF the
airier dainties OF her native land.
which even I'm those far OF days was
for Its cookery.
At Henry VS. wedding we read there
was a jelly ornamented with the fiow.
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
feat, "a subtlety OF a tiger
looking I'm a MIRROR" History teileth
not Of what this "subtlety" or the fg- |
lres were composed nor whether. like
ais descendant Of Limerick fame. there |
was "a smile on the face OF the tiger"
Coming 10 Shakespeare's time. we |
Ind a sauce that was In great demand
under the name OF Sauce Madame" |
Here is the recipe. and certainly II
sounds like a rather substantial dish:
Sauce Madame. - Take sage and |
parsley. hyssop and savory, ounces
md good pears. peeled; garlic and |
grapes. Take geese. cleanly washed.
Ind all the geese Herewith and see
hat none escapes. Keep the grease
hat drops while roasting; roast II well
fake the grease and put II In a pipkin
When the geese are done enough take
hem on the spit and smite them into
,ieces. Take that which Is within.
lew 1t small. put It In the pipkin. add
hereto q little wine. currants. pow.
Tered ginger and cinnamon and let II
boil Put the geese on platters. pour
ha sauea oyar all and oarva 10 forth