Shakespeare's Kitchen (29 page)

Pears, Watercress Salad with

Shrimp and Carrot Salad

Simmons, Amelia

Six Onions Simmered with Raisins

1610 Rose Cakes

Sonnet 8

Sonnet 18

Sonnet 77

Sonnet 97

sorrel:

Lamb with

Pesto, Chicken with

soups,
see
pottage

Spanish “Olepotrige” Stew

spinach:

and Endive Sauté

Oysters on, with Capers

Renaissance Cookies

Spring Lettuce with Chive Flowers

Spring Pea Tortellini

Squashes, Autumn, with Apples and Fried Parsley

steak:

and “Apple” Pie, Renaissance

with Elderberry Mustard

stews,
see
pottage

Stock, Renaissance

sugar,
8.1
,
8.2

sweet potatoes,
8.1
,
8.2

“Courage” Tart

Lemony, with Dates

T

tablecloths

tableware,
7.1
,
10.1

Taming of the Shrew, The
,
4.1
,
6.1
,
6.2
,
8.1
,
10.1

tarts:

Apple, with Candied Orange Crust

Beet and Apple

Citrus

“Courage”,
8.1

Herb

tea

teeth, care of

Tempest, The
,
1.1
,
5.1
,
7.1

thickening sauces

times of day for eating

Timon of Athens
,
10.1

toast:

“drinking a”, origin of term,
6.1
,
10.1

Saffron, Veal with Glazed Grapes on

tomatoes

Tortellini, Spring Pea

Treasurie of Hidden Secrets, The
,
2.1
,
2.2

trenchers

Troilus and Cressida
,
2.1
,
7.1
,
8.1

Trout, Sautéed, with Wine and Herbs

Tuna, Grilled, with Carrots and Sweet Onions

Turkey Breast, Stuffed, “French Fashion”

Tusser, Thomas

Twelfth Night
,
3.1
,
4.1
,
5.1
,
5.2
,
6.1
,
7.1
,
8.1

V

vanilla

veal:

with Glazed Grapes on Saffron Toast

liver, in Pâté with Dates and Homemade Nutmeg Mustard

“Pears” in Broth

Rolls, Herbed

vegetables

Artichokes, Crisp Fried Baby

Beet and Apple Tarts

Cabbages with Smoked Duck

Carrots, Puréed, with Currants and Spices

Cauliflower, Baby, in Orange-Lemon Sauce

Mushrooms, Sautéed, “in the Italian Fashion”

Onions, Six, Simmered with Raisins

Pea, Sweet, Purée with Capers

Rice, Orange-Scented

Spinach and Endive Sauté

Squashes, Autumn, with Apples and Fried Parsley

Sweet Potatoes, Lemony, with Dates

Velvet Soup with Grapes

Venison Marinated in Winter Herbs, Roast

Vinaigrette, Raisin and Caper, Winter Salad with

vinegars,
3.1
,
7.1

Violets, Salmon with

W

water

watercress:

with Roasted Parsnips

Salad with Sherry Pears

weather, digestion and

Wildflowers, Lobster Tails with

wine,
7.1
,
8.1

Chicken with Apples, Dried Fruit and

“Courage” Tart

Dried Plums with Ginger-Zest Crostini and

“Orient Red” Quinces

Roasted Pheasant with Currants and

sack (sweet wine)

Sautéed Trout with Herbs and

see also
sherry

Winter Salad with Raisin and Caper Vinaigrette

Winter’s Tale, The
,
1.1
,
1.2
,
3.1
,
4.1
,
4.2

Z

Zest-Ginger Crostini, Dried Plums with Wine and

ABOUT THE AUTHOR

FRANCINE SEGAN
is a psychologist and food historian. She lectures at museums, historic homes, schools, and theaters and consults on historic menu planning. Segan and her husband, Marc, an inventor and theater producer, along with their two children, Samantha and Max, divide their time between New York City, the Berkshires, and Italy.