THE FEAST

Peacock, pheasant, partridge were eaten by the medieval gentry. They would be cooked and then the feathers would be put back on to make it look as lifelike as possible. They did not eat very much in the poultry line. Cornish hens are very period looking and are often used today.

Medieval feasts were of 3 or 4 courses, each consisting of numerous dishes. Each would have a soup, followed by a wide range of baked, roasted and boiled dishes. Then finally an elaborate sweet dish.

Foods that can be included are a boar's head, stuffed roast pig, oysters, salmon, bread flavoured with ale, pork or veal tarts with dates.

Sauces were always eaten with their fish and meat e.g. apple & raisin, honey and mint. Herbs were also widely used - saffron, parsley, basil, rosemary and cinnamon.

Fruit was often cooked in wine.

Although cakes are not said to be authentic, they did like their sweet things. The forerunner to the wedding cake was guests bringing tiny desserts and cookies and pilling them together. If you did want a cake, try doing one decorated in ivy and flowers or one in the style of a castle - this would fit in with the elaborate sweet dish!

For a suitable location see Peckforton Castle in venues.