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Authors: Peter Brears

All the King's Cooks (34 page)

BOOK: All the King's Cooks
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Peacock Royal

Having had its skin and head removed in one piece, and dusted internally with cumin, the peacock has been trussed on a spit, just as if it was sitting on a perch, and roasted before the fire. Just before serving, the bird has been dished on a large platter, and the skin re-applied, to make the most delicious and impressive of all roasts.

Setting the Table

During demonstrations, the kitchen table is set at 3 p.m. in the authentic manner of the 1540s, with a trencher and cup of turned ash, a linen napkin, a manchet loaf, and a pewter spoon at each plate. At this time there are usually over three hundred visitors in the kitchen to hear the talks given by the cooks.

Supper

At the end of a midwinter afternoon, after a day’s cooking had been completed and supper sent up to the Great Hall and Great Watching Chamber, the kitchen staff would sit down to take their own supper.

Garnished Brawn

Brawn, made by rolling and spicing large joints of wild boar or pork, was one of the most prestigious of all Christmas dishes. In the late Tudor tradition, it was sliced and decorated with carved fruit, grapes, jelly, bay leaves, spots of gold and silver foil, and a large sprig of yew, sprinkled with flour to represent the season’s frost and snow.

A Boiled Leg of Mutton

Having been partly roasted, pressed, and simmered in stock, wine and wine vinegar, this was dished on cubed bread, and garnished with lemon slices and a broad border of large sugar crystals.

Copyright

First published in Great Britain in 1999

by Souvenir Press, 43 Great Russell Street, London WC1B 3PD

This second edition, revised, updated and expanded published in 2011

by Souvenir Press, 43 Great Russell Street, London WC1B 3PD

This ebook edition first published in 2011

All rights reserved © Peter Brears 1999, 2011

The right of Peter Brears to be identified as author of this work has been asserted in accordance with Section 77 of the Copyright, Designs and Patents Act 1988

This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the author’s and publisher’s rights, and those responsible may be liable in law accordingly

ISBN 9780285640238

BOOK: All the King's Cooks
9.61Mb size Format: txt, pdf, ePub
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