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Tudor and Early Stuart Cookery


10 am - Welcome and Introduction to the Course. The purpose of this course is to explore the nature of English cookery during the sixteenth and early seventeenth century. Just over a dozen cookery books were printed between 1500 and 1601 and manuscript receipt books from this period are also very rare. Our knowledge of the food of the Tudor period depends just as much on a number of works published in the Jacobean period, such as those of Platt, Markham and Murrel.

10.45 -11.30 - Tudor Table Service. We will explore those elements of table ritual which had survived from Medieval court protocol and were still lingering in high status households - laying the cloth, the roles of pantler, carver and sewer etc.

11.30 - 13.00 - Roast Venison with Galantine Sauce and Furmety. We will roast a joint of venison from a local deer park using an original sixteenth century spitjack. The galantine will be made using a chaffing dish and we will learn how 'to break that deer' - that is to carve the venison 'according to art'.

13.00 - 14.00 - Lunch

14.00 - 17.00 - Printed Quiddany and Cotoniack- this afternoon will be devoted to making and printing a fruit paste in a wooden mould.If quinces are out of season, we will be making a pippin paste. We will also make paste for jumbalds and learn some of the intricate knots used to tie these attractive confections.

17.00 - 20.00 - Free

20.00 - Dinner of Tudor and Jacobean dishes at Wreay Farm


10.00 - 11.00 Roasting a Pike or Salmon - the fish will be larded with eel or pickled herring and hand roasted on a spit. We will learn how to splint the fish with hazel wands.

11.00 - 13.00 Pastry - we will make hot water pastry and custard paste for the afternoon pie making session and the fillings for herring pies and dowsets.

13.00 - 14.00 - Lunch

14.00 - 17.00- Chewitts and Pies - we will learn how to raise pies and make coffins, both large and small, both hand built and with wooden forms..



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