UDTHAW
 March 10, 2001, Manville, NJ

1st Course:
Fylettes of Samoun
Olyves, Eyren & Squash in vynegre
Payndemayn & butter

2nd Course:
Goos rosted, Motton y-boylid
Oynouns rosted
Composte

Entremets:
A Tart of lekes et funges

3rd Course:
Braun of pygges, Chykonys en gely
A Lentyn Puddyng
Pasternakes & Skyrwates

Afters:
A Sotelte; Comfit of Orenges

1st Course:
Welsh Salmon
Pickles & olives, pickled red eggs
Bread & butter

2nd Course:
Roast Goose, Lamb
Roast Onions
A Fruit & Vegetable Compote

Entremets:
A Mushroom & Leek tart

3nd Course:
Baked Ham, Chicken in Aspic
Lenten bread pudding
Parsnips/Carrots

Afters:
A subtlety depicting the Barony's arms
Candied Orange Peel

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