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Ceilidh



Menu by Daniel Myers

A Supper for a Meat Day

On Table:

manchet bread
soft cheese
fruit preserves

First Course:

Pegions Stewed (stewed chicken)
Onion and Parsley Salad
Chervis (carrots and parsnips)

Entrement:

The Cook's Challenge

Second Course:

Cormarye (roast pork)
Wortes (cabbage)
Rice Lombard

Third Course:

Applemoyse (with Snowe)
Wafers
Walnuts

Beverages:

Non-alcoholic wine (a.k.a grape juice)
Lemonade


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