Feast of Thanksgiving
for the
Defeat of the Spanish Armada


1st Course
Bread and Spiced Butter
A Grand Sallat of Divers Compounds
A Roast Beef
An Hearbe Pudding

2nd Course
A Roast Chicken
Oxford Kates Sausages
Sodde Egges
Lumbardy Tart

The Banquet


Cost per person: $5.11
Bibliography:
  1. Best, Michael R., The English Housewife by Gervase Markham. McGill-Queen's University Press, 1986.
  2. Brears, Peter, Food and Cooking in 16th Century Britain: History and Recipes. Historic Buildings and Monuments Commission for England, 1985.
  3. Castelvetro, Giacomo, The Fruit, Herbs & Vegetables of Italy. Viking/Penguin, 1989.
  4. Hess, Karen, Martha Washington's Booke Of Cookery. New York (Columbia University Press) 1981.
  5. Lorwin, Madge, Dining with William Shakespeare, New York (Atheneum), 1976.
  6. Spurling, Hilary, Elinor Fettiplace's Receipt Book. Elizabethan Country House Cooking. Viking Penguin, 1986.
  7. Willan, Anne. Great Cooks and their Recipes. McGraw-Hill Book Company, UK. 1977. (printed by Pavilion Books Limited, London. 1995).

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