Shakespeare's Kitchen (27 page)

J

James I, King,
prf.1
,
8.1
,
8.2
,
9.1

Jerusalem artichokes

Jewel House of Art and Nature, The
,
9.1

K

King Henry IV
,
1.1
,
7.1

King Henry IV
, Part I,
1.1
,
5.1
,
5.2
,
8.1
,
9.1

King Henry IV
, Part II,
1.1
,
1.2
,
5.1
,
7.1

King Henry V
,
prf.1
,
6.1

King Henry VI
, Part II,
3.1
,
3.2
,
5.1

King Henry VIII
,
8.1
,
10.1
,
10.2

King James Biscuits

King Richard II
,
1.1
,
8.1
,
8.2

kissing-comfits

L

lamb:

“Apple” and Steak Pie, Renaissance

Chops with Ale and Dried Fruit

Leg of, Roast, with Mint-Caper Sauce

Leg of, with Oyster Stuffing

Portuguese Renaissance Soup

Rack of, “in the French Fashion”

with Sorrel

Velvet Soup with Grapes

larks

laughter

La Varenne, François Pierre de

lemon(s),
4.1
,
5.1
,
6.1
,
9.1

Citrus Peel, Candied

Citrus Tarts

Orange Sauce, Baby Cauliflower in

Prawns in Citrus Cream

Sallet of Lemmons

Sweet Potatoes with Dates

Zest-Ginger Crostini, Dried Plums with Wine and

lettuce(s)

Renaissance Garden (salad)

Spring, with Chive Flowers

lighting

limes

linens

liver, in Pâté with Dates and Homemade Nutmeg Mustard

lobster

with Pistachio Stuffing and Seville Orange Butter

Tails with Wildflowers

Longe, Sarah,
prf.1
,
8.1
,
8.2
,
8.3
,
8.4

Love’s Labour’s Lost
,
3.1
,
4.1
,
8.1

M

Macbeth
,
10.1

Markham, Gervase,
prf.1
,
1.1
,
8.1

May, Robert,
prf.1
,
5.1
,
7.1

Measure for Measure
,
1.1
,
1.2

meat

fast days and,
1.1
,
4.1

“Olepotrige” Stew from Renaissance Spain

Pies, Individual, with Cointreau Marmalade

Pork, Roasted, with Herbs and Grapes

Venison Marinated in Winter Herbs, Roast

see also
beef
;
lamb
;
veal

medicinal uses of food,
3.1
,
4.1
,
5.1
,
7.1

Mediterranean Orange and Caper Salad

menus

Merchant of Venice, The
,
3.1

Merry Wives of Windsor, The
,
1.1
,
2.1
,
6.1
,
6.2
,
8.1
,
8.2
,
8.3

Midsummer Night’s Dream, A
,
1.1
,
3.1
,
7.1
,
8.1

Mint-Caper Sauce, Roast Leg of Lamb with

Mistress Sarah Longe Her Receipt Booke
,
8.1
,
8.2

Moryson, Frayn,
1.1
,
10.1

Much Ado About Nothing
,
7.1

Murrell, John

Murrells Two Bookes of Cookerie and Carving
,
4.1
,
6.1
,
10.1

Mushrooms, Sautéed, “in the Italian Fashion”

music, Elizabethan

Mussels in Pastry

Mustard, Elderberry

N

napkins

naps after meals

Naturall and Artificiall Conclusions
,
10.1

New World foods,
4.1
,
5.1
,
8.1

O

O’Connell, Patrick

oils

“Olepotrige” Stew from Renaissance Spain

olive oil

onion(s)

Beef Stew with Chestnuts and

Cod Steaks with Currants and

Orange-Glazed, Prime Rib Roast with

and Peppercorn Stuffing, Capon with

Six, Simmered with Raisins

Sweet, Grilled Tuna with Carrots and

Opera, L’
,
1.1

orange(s)

Almond Broth

Candied, Crust, Apple Tarts with

and Caper Salad, Mediterranean

Citrus Peel, Candied

Citrus Tarts

Cointreau Marmalade, Individual Meat Pies with

-Glazed Onions, Prime Rib Roast with

Lemon Sauce, Baby Cauliflower in

Prawns in Citrus Cream

-Scented Rice

Seville, Butter

“Orient Red” Quinces

Othello
,
10.1

ovens, precursors of

oyster(s),
1.1
,
1.2
,
6.1

on Spinach with Capers

Stew

Stuffing, Leg of Lamb with

P

parsley

Fried, Autumn Squashes with Apples and

Sherry Sauce