River War- 2012 feast menu

16 Oct

First course
Cold plate: Cheddar, brie, goat cheese, ham, egg
Bake mete ryalle (pork and chicken)
Bread: butter, herb, pear butter

Main course
Leg of lamb
Chickens Farsed -(chicken with pork stuffing)
Sweet Potatoes
Perry of pesoun (peas)
Spynoches yfryed (fried spinach)
Ryse of genoa (rice)

Green Garlic Sauce
Sauce Alapeuere (pepper and garlic)

Desert course
Custard and berries
Custad Lombard (almond and pear)

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Posted by on October 16, 2012 in Cooking, Menus


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