Reliable, well-researched, and well-interpreted recipes are the heart of any historical event. However, there is a skill to creating a cohesive menu that gives the guests a meaningful survey of the cultural context while being appealing to the modern palate and dietary needs, and respecting the often tight budgets required for an event.
On this page I have documented the menus for each feast I have served, including some information about the theme and pricing at the time it was served, as well as of course links to all of the recipes used for that menu.
Festival of Bones, c. 1600 England [80 guests, $17/guest] (October 2025)
| First Course | |
|---|---|
| “To boyle a capon…” Poached Chicken Thighs with Green Herb & Stone Fruit Sauce | $1.12/serving |
| “To dress a showlder of mutton…” Leg of Lamb with Spiced Orange Sauce | $1.91/serving |
| “Cretonnée of new peas” Green Pea Chowder with Ginger | $0.70/serving |
| “To preserve potatoes…” Sir Walter Raleigh’s own recipe for perfumed Sweet Potatoes | $0.60/serving |
| “To Make a Custarde” Egg Custard served with Dried Fruits | $0.56/serving |
| Second Course | |
|---|---|
| “Alouttes sans Tetes” aka “Alowes” Slices of Beef Ribeye with Herbs, Eggs, and Claret Wine Sauce | $2.52/serving |
| “For Fresh Salmon” Ale-Poached Atlantic Salmon with Herbs and Malt Vinegar | $1.18/serving |
| “To make a Dish of Artichokes…” Artichoke Hearts with Marrow and Spices | $0.95/serving |
| “To Make Fritters” Apple Fritters seasoned with Ale and Spices | $0.37/serving |
| “A tarte to give courage to a man or woman…” A Tart of Spiced Burdock Root and Quince | $1.55/serving |
| “A dyschefull of snowe” Lighter-than-air Whipped Cream seasoned with Rose Water | $0.42/serving |