Do therto salt; whan it is colde, do hit in a vessel; take vyneger & powdour & safroun & do therto, & lat alle thise thynges lye therein at night, other al day. These turnspit dogs (now extinct) were bred especially for the purpose and Heat the oil until it is smoking, and fry the pork lightly, a little at a time, removing each batch to a side plate as it is done. Take a pound of fine Sugar beaten and searced, with four Ounces of the finest Flour, put to it one pound of Butter well washed with Rose-water, and work them well together, then take the Yolks of four Eggs, and beat them with four Spoonfuls of Rosewater, in which hath been steeped two or three days before Nutmeg and Cinamon . The recipe above is for Hypocras, another type of spiced wine but it contains long pepper (poeure long), the grains of paradise (grayne de paradis), spikenard (spykenard), which are very hard to get hold of today. Place the beef fillet in the roasting dish, cover it with molten butter and place it in the oven. Verjuice was a popular ingredient in cookery which often replaced vinegarWarden - a hard pear with blackish bruises used in Dessert Food Elizabethan Recipes. Add a little more wine if you need to. who ate a lot of vegetables as they could not afford meat, actually had a healthier diet! Skin the haddock fillet and cut into several pieces. Then store the jar in a cool place for about 3-4 days before serving. Elizabethan Times - the Spice Trade The Spice Trade was extremely important. . Daily: 10.0017.00 (Fridays: 20.30) kerue pecys of gyngur and flour it erwith and messe it forth.. Whan they buth boiled cast therto peeres & perboile hem wel. "; Expensive fruits, like peaches, oranges included freshwater and sea fish, such as salmon, trout, eel, pike, and sturgeon, and shellfish such as crabs, lobsters, oysters, cockels The drink became extremely popular and was regarded as having various medicinal or even aphrodisiac properties. Pinch each of ground black pepper and ginger. Elizabethan Food: The food served to nobility was expected to be not only delicious 8 Amazing Types of Italian Cookies You Need To Know, 6 Different Types of Cream Cheese Pie and How to Cook Them, Gorgeous Philly Cheesesteak Recipe in 2021, Everything about Smoked Pulled Pork in 2021, SOUTHERN RECIPES FOR THANKSGIVING RECIPES, CHICKEN AND ROLLED DUMPLINGS RECIPE RECIPES, CHICKEN VEGETABLE SOUP RECIPES CROCK POT RECIPES. Elizabethan era Desserts SHAKESPEARE QUIZ, Website by Heather Shanette | info@elizabethi.org | Privacy Policy | The old-fashioned style of preparing these as much as the . Cook a classical feast: nine recipes from ancient Greece and Rome, Inside 'The Dig': how the star-studded film squares with reality of Sutton Hoo, The Anglo-Saxon ship burial at Sutton Hoo, A medieval alchemical book reveals new secrets. Arrange on a serving dish and sprinkle with brown sugar. The Elizabethan upper class typically enjoyed an abundance of fresh fruits, vegetables, grains, dairy products, and meats. flowers for decoration. More Info On- Elegance in Every Elizabethan England Food, Drinks, Meals Timings Decorations, Elizabethan Food. Popular trade routes from the East Indies meant an influx of spices from overseas, including mustard, pepper, cinnamon, ginger, hot peppers, and garlic. Rocket - mildly pungent plant grown like spinach and eaten in saladsRose Hips - the fleshy, bright-colored fruit of the rose plantSt.John's-Wort - a plant with brownish stalks & narrow leaves which were used in Elizabethan salad recipes Southernwood - a shrubby fragrant plant with yellowish flowers and bitter-tasting leaves. New foods and spices arriving daily from the New World inspired new recipes using the finest foods and ingredients. Spices were extremely expensive and therefore used in cooking recipes by the Upper Classes. Tostee. Pour 275ml of this liquid over the almonds in a bowl. Soluble gold gouache can be used to gild the tops of whole cloves, but don't eat them as they are very strong they're just for decoration here. Act I Scene V - Servants clean up after the Capulet's feast. This has a resonance today. The Food and Drink, Feasts and Banquets and Peasant Foods eaten by the people during the era. Mortrews was a type of pottage or pat that contained either fish or meat, mixed with almonds. Food and Your Lifestyle: The day-to-day eating habits of Elizabethan people usually included two meals, one in the afternoon and another in the evening. Oriental spices constituted the most profitable and dynamic element in European trade and this drive for profit through new spices ( as well as the quest for gold and silver) encouraged the explorations of Elizabethan seamen such as Raleigh and Drake. Pour over the vegetables, covering them with 1cm of liquid. Two Fifteenth-Century Cookery Books, Harleian MS 279, p.40. For the two great feasts at Easter and Christmas, preparations had to start months ahead, when preserves were ordered and made. Toss the cubes of beef in the flour combined with the spices and seasoning and then add them to the onion. ELIZABETHAN ERA SUPPER COMMON FOOD ITEMS During the Elizabethan era, the supper consisted of roasted, baked, boiled, salted and fried meat. also used to power fruit presses and butter churns. Soak the saffron in 2 tbsp water until the water is deep gold in colour. Ingredients: 12 spears of asparagus; juice of 6 Seville oranges; 1 tbsp brown sugar; 1 tbsp butter; pinch of salt. Mistress Quickly, Sir Hugh, and others disguise as fairies to scare Falstaff. Cooking and Dining in Tudor & Early Stuart England, 4 chicken breasts ( preferably cut into small bite-size pieces and pre-cooked ), 20 damsons (peeled and halved stones removed). course the potato famously brought to England by Sir Walter Raleigh in the later years of Elizabeth's reign. "; #ElizabethanHistory #learning #recipe #food #TwelfthNight #RomeoandJuliet #MerryWivesofWindsor, 501(c)3 Nonprofit Charitable Organization. Allow to thicken for a few minutes. Decorate the tops with pastry trimmings and brush with the remaining egg. Apparently, it was a real crowd favourite. Meanwhile, bring the sack to boil and add sugar in it to dissolve. With a well-presented dish, in attractive settings, we often think mentally that the meal is a small portion, and we eat it more slowly. But another recipe from the Medieval household book Le Mnagier de Paris (the Goodman of Paris) suggests using the juice of Seville oranges. cards, and even trenchers made out of a crisp modelled sugar called sugar-plate. Use the broth from the chicken and white wine and mix sour grape juice, mace, peppercorn, endives, lettuce, raisins, dates cinnamon, sugar and rind. 'To make Stekys of venson or bef. This would have been supplemented with some dairy products - vegetables were a substantial ingredient of soups. Pre-heat oven to 180C. document.write(year) An Hearbe Pudding Ingredients: 3 cups of oatmeale (oatmeal) 1 cup of hot milke (milk) box sweete hearbs (spinach, chopped) 4 eggs salt & pepper teaspoon nutmegg (nutmeg) cup sugar teaspoon cinnamon 1 cup currans (currant) 1 tablespoon rose water Housewives had to make pottage and pies from scratch, and Take Creme a gode cupfulle, & put it on a straynour, thanne take yolkes of Eyroun, and put ther-to, & a lytel mylke; then strayne it throw a straynour in-to a bolle; then take Sugre y-now, put ther-to, or ellys hony forde faute of Sugre, than coloure it with Safroun; than take thin cofyns, & put it in the ovynne letre, & tat hem ben hardyd; than take a dyssche y-fastenyd on the pelys ende, & pore thin comade in-to the dyssche, & fro the dyssche in-to the cofyns; & whan they don a-ryse wet, teke hem out, ee serue hem forth.'. Oil or fat for grilling, Basting sauce: A dysschefull of snowe (Apple puree in snow) From A Proper Neue Book of Cokery (c1575), To make dyschefull of Snowe: Take a pottel of swete thycke creame and the whytes of eyghte egges, and beate them altogether wyth a spone, then putte them in youre creame and a saucerful of Rosewater, and a dyshe full of Suger wyth all, then take a stick and make it cleane, and than cutte it in the ende foure squsre, and therwith beate all the aforesayde thynges together, and as ever it ryseth takeit of and put it into a Collaunder, this done take one apple and set it in the myddes of it, and a thick bushe of Rosemary, and set it in the myddes of the platter, then cast your Snowe uppon the Rosemary and fyll your platter therwith. Add the sugar and allow to dissolve. By entering your details, you are agreeing to our terms and conditions and privacy policy. Use tab to navigate through the menu items. Place the pan over low heat and stir until the mixture starts to thicken. Bored with banana bread? They were replaced with another course, perhaps roast lamb and capons, rabbit, venison and a tart. The most impressive example of a medieval ship burial in Europe. Ground sweet aromatic spices such as aniseed, fennel seed, and nutmeg were referred to as 'Sweet Powder' (Pouder Douce). One who did promote the Irish potato in the seventeenth century was John Forster, who published a treatise in 1664 with the snappy title of: England's Happiness Increased, Or a sure and Easy Remedy Against all Succeeding Dear Years by a Plantation of the Roots called Potatoes: Whereby (with the Addition of Wheat flower) Excellent Good and Wholesome Bread may be Made Every 8 or 9 Months Together, for Half the Charge as Formerly; Also by the Planting of These Roots Ten Thousand Men in England and Wales Who Know Not How to Live, or What to Do to Get a Maintenance for their Families, may on one Acre of Ground make 30 Pounds per Annum. Mix thoroughly, adding more flour as needed, until the dough is no longer sticky and can be easily shaped by hand. TUDOR TROPHY If using dried rose petals, add with sugar. Take wyne greke & hony clarified togider; take lumbarde mustard & raisouns coraunce, al hoole, & grynde powdour of canel, powdour douce & aneys hole, & fenell seed. Atlantic salmon is becoming scarce, and farmed salmon is often unpleasant. Roast it for about 30 minutes and cover it with some of the remaining butter every five minutes. Instructions. Mix sugar and water over low heat until liquefied, then add orange juice, rosewater and rose petals. 'Mushrooms of one night are the best, if they are small, red inside, and closed at the top: and they should be peeled and then washed in hot water and parboiled, and if you wish to put them in a pasty add oil, cheese and spice powder.'. Samon rostyd in sause. 50g Cheddar cheese, grated Turn the mixture into a bowl. Step 3. In old dishes the cook is usually told to 'drawe' a fish, animal or bird, so this recipe interprets 'yopened' to mean that the fish or meat should be cut open and boned. Even children drank ale as it was not very strong. "; Drizzle the broth mixture on the capon and serve. Refrigerate for several hours, then put wine and honey into a saucepan, bring to a boil, and then simmer for several minutes, removing any scum that forms on the surface. Method: Place the butter, olive oil and spices in a small pan and heat to melt the butter. Supper was prepared in an open flame. However, over a century later in 1760, Thomas Plimmer (the most famous Shrewsbury Cakemaker) tried to claim ownership of the recipe. Bake it at 160C for about 45 minutes or until it is just set in the centre. Place in a tin and oven roast at 170C/325 F/ gas mark 3 for about 30 minutes, basting with a little fat, oil or butter from time to time. Method: Peel vegetables and chop into bite-sized pieces. Act II Scene III- Sir Toby Belch and Sir Andrew drink late at Olivia's house. cream, and cheese. Put in the fish and simmer for a moment or two, then cover the pan and remove from the heat the fish will continue to cook in the hot water while you make the sauce. Historians dont believe hes the cakes true inventor, despite what some ignorant cookbooks may think. Two Fifteenth-Century Cookery Books, Laud.553, p.114. To prepare the food a range of knives, ladles, meat forks and scissors were used. While the common pulses were peas, lentils, and beans. Rinse well, then add the currants. And this was still the case in the Elizabethan era so many many Medieval food recipes were included in Elizabethan recipes. Elizabethan Dining: This article uses excerpts from journals and literature to describe Elizabethan meals. Once it is simmering already, use your tongs to place each sausage carefully. Method: Bake sweet potatoes till tender, then peel and slice. This website is an affiliate of amazon and a small commission is earned on all purchases made through this website. Salt to taste Breakfast was 2 tsp red wine vinegar Mix all the spices and herbs together. Add the rest of the vinegar and all the remaining spices and sugar. One can easily make this a main meal, and substitute other edible flowers such as nasturtiums. made out of sugar and marzipan, such as animals, birds, fruits and baskets. The rich, who could afford to buy sugar, were very fond of sugary desserts, so much so that their teeth turned black! The kitchens of Hampton Court Palace still exist today and are open to the public. Hello You Designs. We also share information about your use of our site with our social media, advertising and analytics partners. The main course included boiled meats ordinary, roast capons, stewed beef etc. in the large kitchens of aristocratic households it was not uncommon to have a dog to do the task! With the wild ones [asparagus] you can put raisins. In fact, a model of Old St Pauls Cathedral was constructed from marchpane & shown to Queen Elizabeth I. Boil water in a pot, once water is boiling, drop the cheesecloth bag. Any imported foods were expensive and therefore out of the reach of Lower classes and used primarily by the Elizabethan Upper Classes and Nobility. We then realise that we are full, and consequently tend to eat less in quantity than when a mound of food is heaped on our plates. Roll out the remaining pastry and use it to make lids for the pasties. Hannah Wooley's Recipe Book The below recipes are taken from Hannah Wooley's recipe book: The Queen-like Closet, or Rich Cabinet: Stored with all manner of Rare Receipts for Preserving, Candying and Cookery. 5 Mouth-Watering Summer Tudor Recipes Not to be Missed! Elizabethan Era Meals Food in the days of Elizabeth 1 was cooked over an open flame by various methods like baking, boiling, fried, and, roasting. Pour the custard into the pastry case. Remove from water, drain, place on tray, sprinkle with salt, and allow to cool. (Pepper is optional.) Serve the rest separately. Add the chicken stock and cider vinegar to the pan and bring to a boil, then cover, and simmer gently for 10-12 minutes, stirring occasionally. court-cupboard, look to the plate. This latter potato was grown widely in Ireland a long time before it became common and popular in the rest of Britain, and John Forster was the first to refer to it as the Irish potato, to distinguish it from the sweet potato which was far more widely known. . bread, 1 pint of beer, 1 pint of porridge, and 1/4 lb of meat. 2 tbsp olive oil You can unsubscribe at any time. Large and elaborate sculptures and settings of flowers were even made of cut vegetables and herbs, if attractive flowers were not in season. Stir the saffron, salt and spices into the stock, adjusting the quantity of salt if required, then pour the mixture over the vegetables. Put the wine, honey, ground ginger, salt and pepper into a saucepan and bring to a boil. Leave, covered, for 12 hours. The kinds of food eaten depended very much on wealth and She was very impressed. Stir half this mixture into the wine, then taste and slowly add more until you achieve a flavour you like (you will probably need most, or all, of the mixture). At home it is likely that the fictional narrator of the book, who kept a well-furnished table, would serve a large double-crust pasty or plate pie but on his journeys to and from the farm, small ones probably seemed more suitable. Poor people, in general, had humble and unvaried diets, whereas the rich of Elizabethan England ate well. 125g ground almonds To make this recipe vegan use vegan pastry, omit the cheese or use vegan cheese, and use soy, rice or almond milk instead of the egg to seal the pastry. Free-range, and fed corn these birds had a special flavour, gamier than normal chickens. New Foods such as the tomato, potato and the turkey were being introduced from the New World. Example of an Elizabethan PieMary Arden's Farm months[4] = "Locate all of the popular, fast and interesting websites uniquely created and produced by the Siteseen network. Act V Scene V - Climax of the Play! Explains that the elizabethan era had foods that are in common with foods we eat today, but there are a few different types of food that they ate. Then in case anyone was still hungry, quails and larks and deer pasties and gingerbread and fritters. Beat the eggs with the lemon juice until blended, then take the pan off the heat and stir the egg mixture gradually into the stew to thicken it slightly. Popular wines were To make Sugar Cakes. vnce; de tout soit fait powdour &c.'. The Elizabethans also ate fruit and vegetables. Preheat the oven to 350F and grease a large baking sheet. Beat the eggs together and add a spoonful of egg mixture to the cream. Smartard (Sweet cottage cheese fritters) From A Noble Boke off Cookry ffor a Prynce Houssolde Holkham (MSS 674 1480), To mak smartard tak wetted cruddes er they bee pressed and put them in a clothe and grinde them well to pured flour and temper hem with eggs and cowe creme and mak ther of a good batere that it be rynynge then tak whit grece in a pan and let it be hete and tak out the batter with a saucer and let it ryn into the grece and draw your hand bakward that it may ryn abrod then fry it welle and whit and somwhat craking and serue it furthe in dishes with sugur ther on.. Utensils used for cooking were pots, pans, kettles, cauldrons, and, skillets. Para Hazer Escudilla de Esparragos Silvesteres y Domesticos: Take the most tender part, cause it to boil in hot water until they seem tender, and finish cooking them with good broth of capon or veal: and these want to be served with a little broth. This work has some of the earliest recipes for sweet potatoes in Britain. Put the vegetables into a large pan of water and slowly bring to the boil. A pinch of sea salt blackbirds or pigeons. Set aside. rosemary, thyme, mint, lemon balm, basil, cress, salad burnet, tarragon etc ), Borage flowers and Pot Marigold 2 medium onions, peeled and finely chopped Once it gets started to boil, immediately drain the mushrooms and keep in a large screw-top jar. Poor people could not For the poor, bread was the staple food and it would be eaten with butter, cheese, eggs, and pottage (a vegetable soup Reduce the heat and stir without boiling until the sugar dissolves. Serve cold. Reduce to medium heat and simmer until bubbles begin, or until syrup thickens. Roll out and put the pastry in your baking dish. 'Tak cheryes & do out the stones & grynde hem wel & draw hem thorw a streynour & do it in a pot. Food for hundreds of people had The below recipes are taken from Hannah Wooleys recipe book: The Queen-like Closet, or Rich Cabinet: Stored with all manner of Rare Receipts for Preserving, Candying and Cookery. Remove the mixture from the heat. Prepare pastry from flour, butter, yolks and saffron. and pomegranates, were eaten only by the rich. When you see the Ice rise white and high, take it out, and set up a long piece of Marchpane first baked in the middle of the Marchpane, stick it with several sorts of Comfits, then lay on Leaf-gold with a Feather and the White of an Egg beaten. Take Venyson or Bef, & leche & gredyl it vp broun; then take Vynegre & a litel verious, & a lytil Wyne, and putte pouder perpir ther-on y-now, and pouder Gyngere; and atte the dressoure straw on pouder Canelle y-now, that the stekys be al y-helid ther-wyth, and but a litel; Sawce & then serue it forth.'. Steamed asparagus spears in orange sauce From Traditional Elizabethan recipe, originating in Granada (1599), Seville oranges are sour, so if using other oranges, add a good dash of lemon juice. This dish is a type of civet, which is a form of stew, usually made with meat of game. Buy the book here. 20cm blind-baked pastry flan case 350 g pitted prunes (I used fresh plums) 100g fresh white breadcrumbs 300ml red wine 1/2 tsp ground cinnamon 1 tsp ground ginger 100g sugar 1tsp rose water ( I used one tear-drop size as this stuff is mighty strong!) oven as their houses were made of wood and were too small for one. Heat the oil in a large oven-proof casserole dish and gently fry the onion for 8 to 10 minutes. were: apples, pears, plums, cherries, lemons, raspberries, blackberries, melons, and strawberries. Not only meat, several herbs and vegetables were also cooked for supper. This recipe is not quite as sweet and is more like modern recipes. Allow the sack to boil. Spoon over fingers of toast, sprinkle with a little fresh ginger, and serve warm. Mnesitheus, quoted in Oribasius, Medical Collections 4, 4, 1. These food items served as an alternative supper. 12 tsp ground ginger Try out the recipes & let us know what you think! Bring to a simmer then crack in the eggs one by one. The original recipe calls for 'verjuice', a popular medieval condiment made from specially grown or (in England) unripe grapes. The main course was followed by various desserts such as a tarte of strawberries, quaking pudding, cheesecake, sack posset, etc. Put the stock into a stewpan and bring to the boil. Warm the sauce and sprinkle a few drops over the meat while grilling it. Fasting took place in the Advent period, meaning four weeks of lean eating to prepare for the feast. Spices used in Medieval Cooking Recipes and Elizabethan recipes The potent ground spices used in Medieval cooking recipes were called 'Good Powders'. And while meat is clearly a feature, there are a surprising number of vegan and vegetarian dishes, so there's something for everyone. 600ml rose water or dry white wine (I combined both as the rosewater is very strong), Assorted greens ( beet leaves, sorrel, The French Medieval household book Le Mnagier de Paris (the Goodman of Paris), has quite a lot to say about cabbages, from the small spring sprouts for salads to the frostbitten winter leaves. The kitchens of the wealthy were hubs of activity and those of the royal court were extremely busy. At this point, add the meat juices into the sauce and cook it for a few minutes. 1/4 tsp each ground ginger, cumin and coriander Cook gently, covered, for about 20 minutes or until segments of firm cabbage are tender. Make small tarts if you prefer. In a small saucepan, cream the rice flour or cornflour with 3 or 4 tbsp of fish cooking liquid, then heat the mixture gently until it thickens. Cover tightly, bring to a simmer and cook gently for about 30 minutes, or until the apple is soft. Strong ale Place the egg mixture in the saucepan and cook it stirring continuously, until the sauce starts to thicken. Place the melted butter on top and dash it with sugar before serving. Place a mound of the onion in the centre of each dish, with the salmon strip on top. Mix all ingredients above until you make a nice, evenly distributed dough-like paste. However, the recommendation to boil cabbages all morning is best ignored! Shakespeare mentions its medicinal properties in Hamlet, Act I Scene V: And curd, like aigre [sour] droppings into milk, Take a Quart of White-wine and a quart of Water, boil whole Spice in them, then take twelve Eggs and put away half the Whites, beat them very well, and take the Wine from the fire, then put in your Eggs and stir them very well, then set it on a slow fire, and stir it till it be thick, sweeten it with Sugar, and strew beaten Spice thereon, then serve it in, You may put in Ambergreece if you like it, or one perfumed Lozenge, Take two quarts of Cream and boil it with Whole Spice, then take twelve Eggs well beaten and drained, take the Cream from the fire, and stir in the Eggs, and as much Sugar as will sweeten it, then put in so much Sack as will make it taste well, and set it on the fire again, and let it stand a while, then take a Ladle and raise it up gently from the bottom of the Skillet you make it in, and break it as little as you can, and so do till you see it be thick enough; then put it into a Bason with the Ladle gently; if you do it too much it will whey, and that is not good. 3 tbsp deep yellow saffron water or food colouring Cook for 3-4 minutes each side, or until firm. Gently saut the beef until it is browned and an even colour. Whisk the cream mixture and gently pour it in the sweetened sack. Place vegetables in large bowl and add pepper, saffron, and vinegar. Add the pastry to a 20cm pie plate or cake tin with a loose bottom, with a depth of 5cm. 600g skinned cod fillet Mix well and pour over vegetables. The communal ovens would be large, perhaps big enough to bake up to Roast capon (Spice roast chicken) From Gervase Markhams Countrey Contentments, or, The English Hus-wife (1615). History of Britain from Roman times to Restoration era, Recipes in England during the Elizabethan Era. and take erof whan ou wilt & serue forth.. Historians believe Sir Toby was referring to Shrewsbury Cakes. Once thoroughly mixed, bring to a boil. Spoon hot sauce into a saucer and garnish with pomegranate seeds. And yf you have wafers cast some in wyth all and thus serve them forthe.. Fold the apple pure into the beaten cream then fold in the stiff egg whites. Step 4. Cut in the butter, then add the zest and the whole egg and yolks. Salt was used to preserve meat. "; Take it off the heat. Stir until heated, then pour over the sliced sweet potatoes. To fry whitings (Fried whitefish in apple or onion sauce) From The Booke of Goode Cookry Very Necessary for all Such as Delight Therein (1584 and1591 editions), To fry Whitings. Check out the Siteseen network of educational websites. Add grapes, cream and fresh nutmeg to the pan, heat through, and season with salt and pepper (add a little cornstarch to thicken the sauce, if desired). For special feasts, or banquets, the rich would have all kinds of novelties The full recipe quantity of pastry will make 36 tarts, using a 7.5cm cutter. You may dust the surface of the sack posset with caster sugar and cinnamon. Put the liquid into an electric blender, followed by the flaked fish, and process until smooth. months[0] = "Discover the vast range of useful, leisure and educational websites published by the Siteseen network. Bread was baked in an oven, generally made from stone or brick, but only the wealthy had their own oven. Method: Snap off the woody base of the asparagus, and steam the spears for about 8 minutes or until tender. A large amount of Elizabethan cooking was conducted over an open flame. Wash the cherries and discard the stems and stones. Bring just to a boil on the stovetop, then remove from heat. Extensive use of Sugar was known to blacken the teeth and black teeth became an Elizabethan status symbol. Spices used in Recipes from the Elizabethan Era were a sign of wealth and high social status. Add thereto. Then add the nutmeg quarters. Some of the vegetables available to them were: turnips, parsnips, carrots, lettuce, 6 fairly thin beef steaks Pack into sterilised storage jars, with at least 2.5cm headspace. months[1] = "Find information about the instructive websites produced by international publisher Siteseen Ltd. "; Take the petals off the rose one by one. Basic Recipes Shortcrust Pastry Poultry Turkey Pie Capon with Lemon Mortis (Chicken Pate) Boiled Capon (Chicken in a Rich Fruit Sauce) Meat Farts of Portingale (Lamb Meatballs) Spanish Balles (Lamb Meatballs) Powdered Beef (Salted Beef) Fish Boiled Muskels (Mussels) Salmon Poached in Beer Vegetable and Non-Meat Side Dishes Spinach Fritters

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