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Menue
Breakfast
cooked cabbage for breakfast
with millet bread and pomade (apples)
(CM 480)
Lunch
outpacked lunch
pork and mustard in their gloves
(QP 106)
or
a bag three spans long with millet flour
and up to eight pounds of powdered pork
along with a bag of salt mixed with pepper
(RC 89, food for 1-2 months)
with
a basket with three flasks of wine
a packet of sugar
some cloves, some pepper, some nutmeg
and a silk purse with ten pounds in it in double ducats
(CM 264)
for afters
blackberry pie, and a knife to cut it with
Dinner
while circulating
starters
offer them raspberry wine and keep them talking till mother comes in
(PiF 68)
maybe some Tomourra caviare
(PiF 431)
or
grilled swordfish in vine leaves
(PiF 477)
the guests are seated
first course
the simple
good soup and mutton stew, comme à Auaizace
(Hough Isa's, DK 34)
or
cock-a-leekie soup à la Sim
(GoK 57)
second course
the elaborate
fish wafers and coloured jellies,
egg custard and stamped oranges with honey
and cypress root à l'Onophrion
(PiF 244)
with juice of Bokhara apricots,
and syrups of red-hearted peaches
served cradled in snow
(DK 198)
third course
the gluttonous
ox tongues swilled down with Bordeaux
(Thompson's meal at Dumbarton, DK 399)
or
the exotic
palm hearts, Tartessian lampreys, fried figs, clove,
capon, almond, cinnamon, pears
(PIF, 334)
or
the soothing
a morsel of fowl's liver with ginger
or pressed meats with almond milk
(little treats for the pregnant Joleta, DK 543)
vegetarian option
two flounders, a pike, a cod, a quart of claret and a quince pie
(Sir Wat, sick to the tune of ... GoK, 176)
wine
mulled wine with mace and ginger
(QP 183)
or
spiced claret with honey
(RC 189)
dessert
the gluttonous
date flan
(the antique triumph CM 233)
the wholefood
apples, cherries, strawberries, warden pears
(Mungo Tennent's dinner, GoK 3)
coffee kahveh
smelling of burnt nuts, and pepper and toffee,
and tasted quite awful
(PiF 49)
or
berozevites, birch-root drink
(RC 57)
with confectionery
primrose cakes (honey, almonds, saffron, primroses)
baked crabs, anchovies, candied ginger
(FCL's dinner for the Queen, CM 331)
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