This document was created for the feast of K & Q Bardic Championships, A.S. XXXIV in the East Kingdom of the Society for Creative Anachronism, Inc.  The feast was planned by Lady Kassiar ni Deoraine and Lady Faoiltighearna inghean mhic Ghuaire.

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Menu for K&Q Bardic

(Some items are hot-linked to the recipes found lower on this page.)


Scottish High Tea


1st course (French)

A ginger Sekainjabin type drink served as a palate cleanser between courses

2nd course (Spanish Sephardic)

Dessert Board


Amounts and recipes

Not all recipes are from period sources (such as the scones and sausages).  

Dayboard (to serve 225)

Oxford Sausages (makes approx. 3 lbs - estimating enough for 20 people)
I came up with this recipe by combining a couple of different ones I found online.

1 tsp. Dried thyme
5 tsp. Ground white pepper
2 1/2 tsp. Mace
2 1/4 tsp. Salt
2 tsp. Ground ginger
2 tsp. Rubbed sage
1/2 tsp. Nutmeg
1 tsp. Marjoram
(makes 14.25 tsp. seasoning - enough for 4 batches of sausage)
2 1/2 lbs. Boneless lean pork shoulder-or loin cut in cubes
1 lbs. Fresh pork fat in cubes
1 1/2 c Dry bread crumbs
1 lg. Egg
1 1/4 c. Chicken broth
2 tsp. Loosely packed finely grated-lemon peel
3 1/2 tsp. Banger seasoning
Prepared Hog Casings (12 - 15 ft.)

Grind pork and fat together using fine hole disc of meat grinder. Add Banger Seasoning. Mix well. Grind again. Force mixture into casings and tie in 4-5 inch lengths. This mixture will be too fine to form into patties. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be
refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months.

NOTES:  When we made these, for some reason there were no plain bread crumbs to be found in Albany.  So, we ended up using flavored bread crumbs which resulted in an even tastier sausage (although it did not taste as much like a traditional English sausage).  We baked these in the oven ahead of time and froze them.  We thawed them and heated them in a roaster with white wine poured over them.

For 240 servings
Spice mixture (x 3)
3 tsp. Dried thyme
15 tsp. Ground white pepper
7.5 tsp. Mace
6.75 tsp. Salt
6 tsp. Ground ginger
6 tsp. Rubbed sage
1.5 tsp. Nutmeg
3 tsp. Marjoram
Sausage (x12)
30 lb. Boneless lean pork shoulder-or loin cut in cubes
12 lb. Fresh pork fat in cubes
18 c. Dry bread crumbs
12 lg. Eggs
15 c. Chicken broth
24 tsp. Loosely packed finely grated-lemon peel
Prepared Hog Casings (approx. 225 ft) - 2 "hanks"


Sops (for 6 servings)
This is a period recipe, but not from any particular source.  Sops show up in many period cookbooks, here is our version.
6 medium onions
4 tbsp. butter
4 c. vegetable broth (2 Knorr vegetarian bouillon cubes)
1 c. wine (either red or white, it's flexible)

Sauté the onions in butter until they are soft (even better if you let them caramelize a bit!). Pour in the broth and wine and simmer for at least 20 minutes.

NOTE:  We used vegetarian bouillon for wider appeal.  I have made this with beef bouillon in the past with great results.  If we're camping, we'll sometimes throw in leftover meat bits as well.

For 276 servings (x 46)
276 medium onions
184 tbs. Butter (5.75 lbs. Butter)
184 c. veg. Broth (92 (2 c.) Knorr bouillon cubes, 16 boxes)
46 c. white wine

Scottish High Tea (serving 250)
We don't know if scones with clotted cream are period or not, but we really loved the idea of doing a high tea!  All of these recipes are from modern sources.

Clotted Cream (Clothed Cream)
1 lb. sweet cream butter
4 tbsp confectioner's sugar
1/2 cup sour cream, at room temperature

Whip butter in mixing bowl until light and fluffy.  The longer you whip the better.  Add sugar and whip some more.  Gently fold in sour cream and mix until very thick. Place in refrigerator and chill until ready to serve. If made ahead of time, it will keep in refrigerator up to four hours.

Scotch Scones (plain) (makes 12)
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch salt
1/4 cup butter or margarine
1/8 cup white sugar
1/2 cup milk
additional milk for glaze

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet.

Brush with milk to glaze. Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

For 156 scones (x13)
26 cups flour
13 tsp. Cream of tartar
6.5 tsp. Baking soda
6.5 sticks butter (1.75 lbs.)
1 3/4 c. sugar
8 cups milk

Raspberry Scones (makes 12)
2 cups flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
4 tablespoons cold margarine, cut up
1 cup raspberries
2/3 cup heavy or whipping cream
1 large egg
˝ teaspoon lemon peel

Preheat oven to 375 degrees. In large bowl, with fork, mix flour, brown sugar, baking powder and salt. With pastry blender cut margarine into dry ingredients until mixture resembles coarse crumbs. Add raspberries and toss to mix. In small bowl, with fork, mix cream, egg, and lemon peel until blended.

Slowly pour cream mixture into dry ingredients and stir until a soft dough forms. With lightly floured hand, knead dough in bowl until it comes together, about 3 to 4 times; do not overmix. Divide dough in half. On lightly floured surface shape each half into a 6 inch round. With floured knife, cut each round into 6 wedges. Transfer wedges to large ungreased cookie sheets. Bake scones 22 to 25 minutes, until golden brown.

For 180 (x15) - not everyone will have both kinds of scones
30 cups flour
3.75 c. brown sugar
15 tbsp. Baking powder
3.75 tsp. Salt
60 tbsp. Butter (about 2 lbs.)
15 cups raspberries
10 c. heavy or whipping cream
15 large eggs
7.5 tsp. Lemon peel

Oatmeal Scones (makes 15)
3 cups plus 2 tablespoons flour
1/2 cup plus 2 tablespoons sugar
1 1/4 teaspoons salt
1 1/4 teaspoons baking soda
2 1/2 teaspoons baking powder
20 tbsp. (2 1/2 sticks) cold sweet butter
2 cups oats
1 cup currants
2 tablespoons finely chopped orange zest
3/4 cup buttermilk

Preheat the oven to 350 degrees. Combine the flour, sugar, salt, baking soda, baking powder, and butter in the bowl of an electric mixer. Using the paddle attachment, mix at low speed until the butter is the size of small peas. Add the oats, currants and chopped orange zest. Continue to mix, slowly pouring in the buttermilk, just until the dough comes together. Divide dough into thirds. On lightly floured surface shape each half into a 6 inch round. With floured knife, cut each round into 6 wedges. Transfer wedges to large ungreased cookie sheets. Bake for approximately 20 minutes, until golden brown.

For 180 (x12)
36 c. plus 24 tbsp. flour
6 c. plus 24 tbsp. sugar
15 tsp. Salt
15 tsp. Baking soda
30 tsp. Baking powder
7.5 lbs. Sweet Butter
24 cups oats
12 cups currants
24 tbsp. Orange zest (about 2 cups)
9 c. buttermilk (about 3 quarts or about 100 oz.)

Dinner - for 150

Compost (Pickled veggies) - makes about 5 lbs.

Compost.  Take rote of persel, of pasternak, of rafens, scrape hem and waische him clene.  Take rapes & caboches, ypared and ycorue.  Take an erthen panne with clene water & set it on the fire; cast all thise therinne.  whan they buth boiled cast thereto peeres & perboile hem wel.  Take alle thise thynges up & lat it kele on a faire cloth.  Do therto slat; whan it is colde, do hit in a vessel; take vyneger & powdour & safroun & do therto, & lat alle thise thynges ley therein al night, other al day.  Take wyne greke & hony clarified togider; take lumbarde mustard & raisouns coraunce, al hoole, & grynde pwdour of canel, powdour douce & aneys hole, & fennel seed.  Take alle thise thynges & cast togyder in a pot of erthe, & take thereof whan thou wilt & serue forth.7

Adapted from  The Medieval Cookbook by Maggie Black 1.
3 lbs mixed green beans, carrots, turnip, pearl onions and mushrooms
1 lb hard eating pears
6 Tbsp salt
1 Tsp ground ginger
1/2 Tsp saffron threads
2 cups white wine vinegar
2 oz. currants
2 1/2 cups fruity white wine
6 Tbsp clear honey
1 Tsp french mustard
1/8 Tsp each cinnamon and pepper
1/4 Tsp each anise and fennel seed
2oz white sugar

Prepare the root vegetables and slice them thinly. Core and shred the cabbage. Put these vegetables into a large pan of water and bring slowly to the boil. Peel, core and cut up the pears and add them to the pan. Cook until they start to soften. Drain the contents of the pan and spread in a 2in layer in a shallow non-metallic dish. Sprinkle with the salt, saffron, ginger and 4 Tbsp. of vinegar. Leave covered for 12 hours. Rinse well, then add the currants. Pack into sterilized storage jars, with at least 2.5cm/1in headspace.

Put the wine and honey in a pan. Bring to simmering point and skim. Add the rest of the vinegar and all the remaining spices and sugar. Reduce the heat and stir without boiling until the sugar dissolves. Bring back to the boil. Pour over the vegetables, covering them with 1/2 inches liquid. Cover with vinegar proof seals and store.

NOTE:  The original recipe called for parsley roots, carrots, radishes, turnips, white cabbage and pears.  I adapted this to my own taste, removing parsley roots (not easy to find), radishes and cabbage (not a fan of it), and replacing them with green beans, mushrooms and pearl onions, all of which are period vegetables. 

Pickled Veggies (x 4)
12 lbs. mixed green beans, carrots, turnips, pearl onions and mushrooms
4 lb hard eating pears
2 cups salt
4 tsp. ground ginger
2 tsp. saffron threads
8 cups white (or red) wine vinegar (1/2 gallon)
8 oz. Currants (1/2 lb.)
10 cups fruity white wine (about 2 1/2 bottles)
2 cups clear honey
4 tsp. french mustard
1/2 tsp. cinnamon
1/2 tsp. pepper
1 tsp. anise seed
1 tsp. fennel seed
1 cup white sugar 

1st course (French)

Compound Salad (8 servings)
This recipe is based on something served to me at an SCA event.  I was told that this came from a Tournaments Illuminated (a publication of the SCA), but I do not have the number yet, I'm hoping to have some documentation up soon.
8 c. mixed greens
1/2 a cucumber, sliced thin
1/2 a lemon, sliced thin
1 tbsp. Capers
3 tbsp. Balsamic vinegar
3 tbsp. Olive oil
1 c. mixed dried fruits, chopped
1/2 c. nuts - almonds or walnuts

Put the dried fruits, nuts, capers, vinegar and oil in the bottom of a salad bowl. Toss together to coat. Lay 1/2 of the greens on top of this. Lay 1/2 of the cucumber and lemon slices on this. Repeat with the rest of the salad, cucumber and lemon. Either toss at the table or have server explain that the "dressing" is at the bottom of the bowl.

For 150 (x18.75)
150 c. mixed greens (75 heads?)
10 cucumbers
10 lemons
18.75 tbsp. Capers (1 1/4 c.)
56.25 tbsp. Olive oil (3.5 c.)
56.25 tbsp. Balsamic Vinegar (3.5 c.)
18.75 c. dried fruits
9.375 c. nuts (almonds or walnuts)

Squash Soup (15 servings)

Squash.  For squash, peel them and cut them into slices.  Remove the seeds if there are any and cook them in water in a pan, then drain them and rinse in cold water.  Squeeze them and chop them finely; mix with some beef and other meat broth and add cow's milk, and mix half a dozen egg yolks, put through a sieve, into the broth and milk; on fast days (use) the cooking water from (dried) peas, or almond milk, and butter.8

We based our recipe on the lenten version found in The Medieval Kitchen, Recipes from France and Italy by Odile Redon, Francoise Sabban, and Silvano Serventi2.

For 150 (x10)
55 lbs. Squash
6.75 lbs. Slivered almonds
1.5 lbs. Butter
40 cups water

Turkey terrine (serves 12, makes 2 loaves)

Poulet d'Inde a la framboise farcy (I know that this translated is something
like Indian chicken (turkey) stuffed with raspberries).  Apres qu'il est habille levez en le brichet et tirez la chair, que vous hacherez avec graisse, et peu de chair de veau, que vous meslerez ensemble avec des jaunes d'oeufs et de pigeonneaux et le tout bien assaisonne, vous remplirez vostre poulet-d'Inde, avec sel, poivre, clou battu, et capres, puis le mettez a la broche, et le ferez tourner bien doucement, estant presque cuit tirez-le et let mettez dans une terrine avec de bon bouillon, champignons et un bouquet.  Pour lier la sauce, prenez un peu de lard coupe, le faites passer par la poesle, lequel estant fondu vous tirerez, et y meslerez un peu de farine, que vous laisserez bien roussir et delayerez avec peu de bouillon et de vinaigre; la mettez ensuite dans vostre terrine avec jus de citron, et servez; si c'est en temps des framboises, vous y mettrez une poignee par dessus.9

Adapted from recipe in Savoring the Past, The French Kitchen and Table from 1300 to 1789 by Barbara Ketcham Wheaton 3.
3 lbs. Boneless turkey
1.5 lbs. Boneless chicken (thighs are good)
.75 lbs. Boneless veal
1 lb. Bacon
4 egg yolks
2 tsp. Salt
2 tbsp. Pepper
1/4 tsp. Ground cloves
3 tbsp. Capers
2 quarts chicken stock
1.5 lbs. Mushrooms (24 oz.), sliced (we recommend canned, see note below)
2 tsp. Rosemary
1/2 tsp. Thyme
1 bay leaf
2 tbsp. Butter
1/4 c. flour
1 tbsp. Wine vinegar
1 tbsp. Lemon juice
1 pint frozen or fresh raspberries

Grind turkey, chicken, veal and 1/2 lb. of the bacon. Add egg yolks, salt, pepper, cloves and capers and mix thoroughly. Divide between 2 loaf pans and cover with remaining 1/2 lb. bacon. Bake at 350 for 1 hour 20 minutes. Meanwhile, saute the mushrooms in the butter until limp. Add the flour to make a roux. Slowly add the chicken stock, stirring constantly. Add the rosemary, thyme and bay leaf and simmer over medium heat until it becomes a thick sauce. Remove from heat and add the vinegar & lemon juice just before serving. Slice the terrine and place on a platter. Spoon the sauce over and garnish with the raspberries.

NOTES:  The original recipe called for deboning the turkey and removing the meat while leaving the skin intact.  The forcemeat was then made and put back into the skin and reshaped, giving the effect of a turkey.  It was then intended to go onto a spit and then sliced through to serve.  The thought of doing this for 150 people seemed completely insane, so we used the same ingredients (based on Barbara Ketcham Wheaton's redaction 3) and made a terrine instead.  In our trial run, we used fresh mushrooms in the gravy, but the result was very dark brown and not aesthetically pleasing.  We ended up using canned sliced mushrooms in the gravy for the final feast, and the result was every bit as tasty, and MUCH prettier!  I personally was shocked at this, the thought of canned mushrooms made me cringe, but my partner in crime convinced me this was the way to go.  Hats off to Kassair!

For 150 (x12.5) (25 loaves)
37.5 lbs. Boneless turkey
18.75 lbs. Boneless Chicken
9.375 lbs. Boneless Veal
12.5 lbs. Bacon
50 egg yolks 
25 tsp. Salt
12.5 tsp. Pepper
3.125 tsp. Ground cloves
37.5 tsp. Capers (12.5 tbsp.)
6.25 gallons chicken stock (25 quarts = 800 oz.)
18.75 lbs. Mushrooms
8.5 tbsp. Rosemary
6.25 tsp. Thyme
12.5 bay leaves
3.25 sticks butter (25 tbsp)
3.125 c. flour
12.5 tbsp. Wine vinegar
12.5 tbsp. Lemon juice
12.5 pints raspberries - 6.25 quarts

2nd course (Spanish)

Ginger drink (Palate cleanser)
This recipe is based on one given to me by Mistress Thora Sharptooth.
10 lbs. ginger root
8 lemons
15-20 lbs sugar
3 gallons water
1/2 gallon red wine vinegar
Ground ginger to taste

Slice the ginger into 1/8th inch slices (I used my food processor for this, serious time saver!).  Remove the zest from the lemons in large pieces.  Juice the lemons and set the juice aside.  Place 10 lbs of the sugar in a large pot with the water.  Stir until it dissolves.  Add the sliced ginger and lemon zest and bring to a boil.  This will need to boil for a few hours.  You will want the ginger to become tender and lose a bit of its bite.  Cool overnight.  Pour the mixture through a colander to remove the ginger and lemon peel and put them aside (see recipe for Candied Ginger below).  Add the lemon juice and vinegar to the syrup.  Add ground ginger to the syrup if it does not have much of a bite (I added about 1/4 cup).  This makes a concentrated syrup.  Dilute 2 cups with a gallon of water (some may prefer a stronger mixture).

Candied Ginger (garnish for stew)
Dredge the cooked sliced ginger and lemon zest in the remaining sugar and place in a dehydrator.  Do not over dry it, you just want it to become less gooey, dry on the surface.  Toss in sugar and bag it.  To use as a garnish for the stew, chop into little pieces.

Sabbath stew, Toledo style (serves 8)
Adapted from A Drizzle of Honey, the Lives and Recipes of Spain's Secret Jews by David M. Gitlitz and Linda Kay Davidson4.

For 150 servings
38 onions
28 lbs. Stew meat
38 cloves garlic
18.75 tsp. Saffron or tumeric
37.5 tbsp. Olive oil
375 oz canned white beans
375 oz. Canned chick peas
4 tsp. Ground clove
9 tsp. Pepper
18.75 tbsp. Fresh ginger
37.5 tsp. Cinnamon
Candied Ginger (see above recipe)

NOTE: This recipe was adapted for the feast.  We used the same ingredients but a slightly different procedure.  The stew was made a couple weeks ahead of time and then frozen, beans were added day of the feast.

Place beef, half of the onions quartered, and garlic in large roaster pan and cook at 300 degrees overnight.  The meat will become fall apart tender.  Combine spices in bowl.  Thickly slice the rest of the onions.  Heat oil in a large pot over medium heat.  Lightly fry spice mixture for 2 minutes. Add sliced onion and fry until it is translucent. Add fried mixture to stew and stir.  Bag and freeze if desired.  1 hour before serving the stew, add the beans and let simmer over medium heat, stirring occasionally to keep from sticking to bottom.  Place candied ginger in separate serving bowl and let guests garnish the stew themselves.

NOTE:  We had Sops left over from dayboard, so we threw them in with the stew.  Yummy!

Chickpeas and Honey with Grapes (originally Pomegranate) (serves 8)
Adapted From A Drizzle of Honey, the Lives and Recipes of Spain's Secret Jews by David M. Gitlitz and Linda Kay Davidson5.
For 150 servings
300 oz. Frozen pearl onions
37.5 tbsp. Olive oil (6.25 oz.)
562.5 oz. Canned chickpeas
18.75 tbsp. Honey (1 1/4 c.)
4.75 tsp. Fresh ginger
4 3/4 tsp. Ground cloves
5 lbs grapes plus
1 bottle fruity red wine (we used red raspberry wine)

In a large pan, saute onions in olive oil until golden, 6-8 minutes. Add chickpeas, honey, spices, grapes and wine. Simmer 10 minutes. This is best served cold the day after it is made.

NOTE:  The original recipe was made with pomegranates, but we discovered when doing the shopping the week before the feast that they were out of season.  We substituted 5 lbs. of seedless red grapes and added a bottle of red raspberry wine.  It was a very tasty substitution, and the grapes looked nice with the roundness of the chickpeas and pearl onions.  

Chard and Cheese Casserole (serves 8)
Adapted from A Drizzle of Honey, the Lives and Recipes of Spain's Secret Jews by David M. Gitlitz and Linda Kay Davidson6.
For 150 servings
56 tbsp. Olive oil 
37.5 tsp. Garlic (6.25 oz.)
19 onions, chopped
112.5 cups chard (281 stalks)
4 3/4 c. grated hard cheese (romano or parmesan)
4 3/4 c. bread crumbs
56.25 oz. Grated cheddar (3.52 lbs. = 7 cups)

Heat oil in a large pan. Add garlic and saute for 3 minutes. Add onion and saute until translucent (5 min.). Add chard and saute gently until reduced in half (helps if you put a lid on the pot). Remove from heat. Mix in hard cheese and bread crumbs. Smooth mixture into a casserole dish. Sprinkle with cheddar and bake for 10 minutes at 325.

Dessert Board

Roedd Groedd mit Floedd (serves 180)
Recipe taken from the Simple Faire feast (SCA event) created by Baron Salamalah
20 pkgs. - frozen sweetened strawberries (1lb. ea.)
20 pkgs. - frozen sweetened raspberries (1 lb. ea.)
2 pints - heavy cream
9 lbs. - sour cream
3 pints - whipping cream
1 gal. - milk

Berries should be thawed but still cold. Mash berries by hand or in a processor. Stir sour cream until smooth. Add the heavy cream and whipping cream and mix it in. Pour cream mixture over the berry puree, stir and thin as needed with milk. If the mixture is made early in the day and allowed to sit it might require a second gallon of milk to thin it out. 

Notes (Titles are hyperlinked to where you may purchase them from pr

  1. Maggie Black, The Medieval Cookbook (New York: Thames and Hudson, 1992), pp. 80-82.
  2. Odile Redon, Francoise Sabban, and Silvano Serventi, The Medieval Kitchen, Recipes from France and Italy (Chicago: The University of Chicago Press, 1998), pp. 55-56.
  3. Barbara Ketchum Wheaton, Savoring the Past, The French Kitchen and table from 1300 to 1789 (New York: Simon and Schuster, 1983), pp. 251-252.
  4. David M. Gitlitz and Linda Kay Davidson, A Drizzle of Honey, the Lives and Recipes of Spain's Secret Jews (New York: St. Martin's Press, 1999), pp. 157-158.
  5. David M. Gitlitz and Linda Kay Davidson, A Drizzle of Honey, the Lives and Recipes of Spain's Secret Jews (New York: St. Martin's Press, 1999), p. 63.
  6. David M. Gitlitz and Linda Kay Davidson, A Drizzle of Honey, the Lives and Recipes of Spain's Secret Jews (New York: St. Martin's Press, 1999), p. 45.
  7. Constance B. Hieatt (editor) and Sharon Butler, A Curye on Inglysch, Book IV (Oxford: Oxford University Press, 1985), p. 103.
  8. J. Pichon (editor) and Georges Vicaire, Le Viandier de Guillaume Tirel di Taillevent (Paris: Leclert & Cormuau, 1892; reprinted Geneva: Slatkine, 1967), p. 181.
  9. Francois La Varenne, Le Cvisinier francois enseignant la maniere de bien apprester et assaisonner toutes sortes de viendes. (Paris, 1651, 1654) p. 35.


Black, Maggie. 1992. The Medieval Cookbook. New York: Thames and Hudson.  Purchase from for $17.47.

Gitlitz, David M. and Linda Kay Davidson.  1999.  A Drizzle of Honey, the Lives and Recipes of Spain's Secret Jews.  New York: St. Martin's Press.  Purchase from for $20.97.

Hieatt, Constance B. (editor) and Sharon Butler.  1985.  A Curye on Inglysch.  Oxford: Oxford University Press.  Purchase from for $39.95.

La Varenne, Francois.  1651, 1654.  Le Cvisinier francois enseignant la maniere de bien apprester et assaisonner toutes sortes de viendes. Paris.  This title is currently out of print.

Pichon, J. (editor) and Georges Vicaire.  1892.  Le Viandier de Guillaume Tirel di Taillevent.  Paris: Leclert & Cormuau, ; reprinted Geneva: Slatkine, 1967.  This is available from as The Viandier of Taillevent: An Edition of all Extant Manuscripts, edited by Terence Scully for $35.00.

Redon, Odile, Francois Sabban, and Silvan Serventi.  1998.  The Medieval Kitchen, Recipes from France and Italy.  Chicago: The University of Chicago Press.  Purchase from for $22.75.

Wheaton, Barbara Ketchum.  1983.  Savoring the Past, The French Kitchen and table from 1300 to 1789.  New York: Simon and Schuster.  Available from for $16.00.

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