Read Shakespeare's Kitchen Online
Authors: Francine Segan
Shakespeare's Kitchen (24 page)
And of course, besides riddles, jokes, and puns, sparkling conversation was cultivated in ladies and gentlemen and scintillating verbal exchanges were expected among guests.
By far the most valued aspect of a feast was the chance for conversation and laughter. The Elizabethan guest enjoyed the chance to chat with neighbors, hear news of far-off places, and exchange witty banter. Laughter was so valued that medical texts discussed its benefit to health and digestion. Books such as
The Philosopher’s Banquet
by Michael Scott (1614) were published listing jokes and riddles for guests to tell at dinners and feasts. Bawdy riddles such as this one were shared at feasts.
THUS MY RIDDLE DOETH BEGINE;
A MAYDE WOULD HAVE A THINGE PUT IN,
AND WITH HIR HAND SHE BROUGHT IT TO;
IT WAS SO MEEKE, IT WOULD NOT DOE:
AND AT THE LENGTH SHE USED IT SOE,
THAT TO THE HOLE SHE MAKE IT GOE.
WHEN IT HAD DONE AS SHE COULD WISHE,
“AH, HA!” QUOTH SHE, “I’ME GLAD OF THIS!”
The answer to the riddle was that the maiden was threading a needle.
Short humorous sayings were told, such as this one about lawyers.
HERE LIES A MIRACLE; DENY IT WHOE CAN:
HE LIVED A LAWYER, AND AN HONEST MAN!
Bawdy poems were recited, like this one about a new bride’s conversation with her physician on sex.
A WANTON WENCH, BEINGE NEWELY WEDD
UNTO THE PLEASURES OF A MARRIED BEDD,
ASKT THE PHISITION, ‘WHICH HE THOUGHT MOST RIGHT
FOR VENUS SPORTES, THE MORNINGE OR THE NIGHTE.’
HE ANSWERED HIR AS HEE DID DEEME MOST MEETE:
‘THE MORNE MORE WHOLESOME; BUT THE NIGHT MORE SWEETE.’
‘NAY THEN,’ QUOTH SHEE, ‘SITH WE HAVE TIME AND LEASURE,
WEE’LE TOO’T EACH MORNE FOR HEALTH, EACH NIGHT FOR PLEASURE.”
THE CURTAIN GOES UP
.....
FOR NOW WE SIT TO CHAT AS WELL AS EAT.
The Taming of the Shrew, 5.2
The following bills of fare are suggested with the hope they will inspire you to gather friends and share a meal, laughter, and conversation—things just as important today as they were four hundred years ago.
POMP AND CIRCUMSTANCE:
.....
RENAISSANCE DINNER PARTY
FIRST COURSE
Dried Plums with Wine and Ginger–Zest Crostini
SECOND COURSE
SWEETS
Sweet Beets in Puff Pastry with Crème Fraîche and Ginger
Baked Apples with Cinnamon “Stems”
MIDSUMMER NIGHT’S DREAM:
.....
PICNIC SUPPER
Spring Lettuce with Chive Flowers
Sautéed Mushrooms “in the Italian Fashion”
SWEETS
ALL THE WORLD’S A STAGE:
.....
BUFFET WITH IMPROV ACTING AND READINGS
Individual Meat Pies with Cointreau Marmalade
Pâté with Dates and Homemade Nutmeg Mustard
Watercress with Roasted Parsnips
Puréed Carrots with Currants and Spices
SWEETS
Apple Tarts with Candied Orange Crust
SWEETS TO THE SWEET:
.....
FRUIT, CHEESE, AND DESSERT PARTY
Platter of cheese and fresh fruit
King James Biscuits
with Assorted Marmalades and Preserves
Dessert Wines
Hard Fruit Ciders
… FEAST HERE AWHILE,
UNTIL OUR STARS THAT FROWN LEND US A SMILE
.
Pericles, 1.4
I used the language of the theater in this chapter because, after all, a dinner party is a kind of theater, filled with drama and excitement. As host, you are both the producer and director. Your guests are the actors and the dinner itself, the play. As scripted, planned, and staged as you try to make it, opening night will surely delight, and frustrate, with the inevitable little surprises. Burned meats, ruined desserts, or even late guests are just part of the show, part of the fun.
I hope that through this book, you will feel connected to Shakespeare and his world in an entirely new way and perhaps be moved to take the stage with a Shakespearean feast of your own.
Bibliography
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London: Edward Allde, 1597. In the Folger Shakespeare Library Collection, Washington, D.C.
Boorde, Dr. Andrewe.
A Compendyous Regiment or a Dyetary of healthe.
W. Powell, 1567.
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A Closet for Ladies and Gentlewomen.
Printed in London for Arthur John, 1614.
Cogan (also Coghan), Thomas.
The Haven of Health: Chiefly Gathered for the Comfort of Students, and Consequently of All those that have a Care of their Health.
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1611.
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The English physitian.
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———.
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———.
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———.
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———.
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———.
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———.
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Index
A
Accomplisht Cook, The
,
prf.1
,
1.1
,
1.2
,
1.3
,
1.4
,
2.1
,
2.2
,
4.1
,
4.2
,
4.3
,
5.1
,
5.2
,
6.1
,
6.2
,
6.3
,
7.1
,
7.2
,
7.3
,
7.4
,
7.5
,
8.1
Ale, Lamb Chops with Dried Fruit and
All’s Well That Ends Well
,
1.1
,
3.1
,
10.1
Orange Broth
Renaissance Cookies
Saffron Chicken in Bread
thickening sauces with
American Cookery
,
prf.1
Antony and Cleopatra
,
1.1
,
3.1
,
6.1
,
8.1
aphrodisiacs,
2.1
,
4.1
,
4.2
,
7.1
,
8.1
,
8.2
,
8.3
Beef Purses
Crab with Pistachios and Pine Nuts
Herb Tart