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| | eG Forums -> Medieval Cookbook |
 | | It is divided into three sections: a history of noble feasts, including the banquet at King Henry V's coronation in 1413, a calendar of seasonal foods and a list of ingredients. |
 | | This was followed by dishes of venison, antelope, porpoises and a range of fish, including carp, perch, and lamprey, on which King Henry I is said to have gorged himself to death. |
 | | Harris said menus for a feast for George Nevill, who became archbishop of York in 1465, list a wide range of bird dishes including sparrows, gannets, gulls, larks and peacocks. |
| forums.egullet.org /index.php?showtopic=7957 (1059 words) |
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