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Feast for Twelfth Night

January 14, 2006
Livingston, NJ

The feast is being prepared by Lady Berelinde Cynewulfdohtor. An ingredient list is available for the entire menu, or click on each course heading.

First course Sallat of carrots Sallat of cabbage A tart of Cheese Chicken, onion, and herbs served over toast Bread and butter	Second course Pease pottage Boar's Head Sauce for a Pig Mustard Chicken pie Small meats (not really meats at all, but fruit in pastry) Wardens in conserve Vegetarian alternative: leek tart
Third course Beanes Mallard Sauce for a mallard Pye of Grene Apples Vegetarian alternative: selection of cheese and bread	Fourth course Custard Biskit bread Spice cakes Date Leach Preserved oranges