This feast is being served after the production of A Midsummer Night's Dream being performed by players from the Barony of Carolingia.  It will consist of two courses and buffet of 'banqueting stuff.'  The dishes are drawn from a variety of sources but are typical of upper middle class foodways of the last quarter of the sixteenth century in England.  They reflect the influence of the new Italian cookery and feature 'sallets' in each of the courses.  They are also appropriate to the season.

For further information please email Master Luke Knowlton.

The First Course

• Disguised veal
• Sausages in a pottage
• Boiled Chickens
• A tart of green pease
• A sallet of pickled herring
• A sallet of carret rootes
• Another sallet

• Hash of beef
• Hochepot of venison
• A tart of mushrooms
• Pasties of artichokes
• A sallet of all kinde of hearbes

• Flaky offaelles
• Divers candied fruits
• Marmelade and orange paste
• Hazelnuts and walnuts