As a member of the Guild of Brewsters and as a friend, you are hereby invited to the house of Marie Johanna, a brewster, and her husband Ken, a vintner. The year is 1393, the day of St. Alferius (12 April), in the reign of Richard II; the place is the town of Bury St. Edmonds, a thriving county town in Suffolk and one of the most important towns in East Anglia. The occasion is a celebration of our recent great success in convincing the Mayor and Aldermen of the town to grant our guild the exclusive right to provide the beverages at the annual town fair. We have done our best, with the help of some fellow guildswomen, to provide a variety of our tastiest dishes on this festive occasion.
We will welcome you at Heinrich Hall (458 Market Street), where the festivities will begin shortly before vesper (7:00).
Dinner of the Ale-wyves on St. Alferius' Day First course Fish a dauce egre. Tak luces or tenches or fresch haddok, & seth hem & frye hem in oyle doliue. & than tak vynegre & the thridde pert sugre & onyounnes smal mynced, & boyle alle togedere, & maces & clowes & quybibes. & ley the fisch in disches & hyld the sew aboue & serue it forth. Spynoches yfryed. Take spynoches; perboile hem in sethyng water. Take hem vp and presse out the water and hew hem in two. Frye hem in oile & do therto powdour douce, & serue forth. Salad course Salat. Take persel, sawge, grene garlec, chibolles, oynouns, leek, borage, myntes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye; laue and waische hem clene. Pike hem. Pluk hem small with thyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth. Entree Cormarye. Take colyaundre, caraway smale grounden, powdour pf peper and garlec ygrounde, in red wyne; medle all thise togyder and salt it. Take loynes of pork rawe and fle of the skyn, and pryk it wel with a knyf, and lay it in the sawse. Roost it whan thou wilt, & kepe that that fallith therfro in the rostyng and seeth it in a possynet with faire broth, & serue it forth with the roost anoon. Blank-Mang. [the way Chaucer's Cook makes it] Take capons and seeth hem. Thenne take hem up. Take almandes blanced. Grynd hem and alay hem up with the same broth. Cast the mylk in a pot. Waisshe rys and do thereto and lat it seeth. Thanne take brawn of caponns. Terre it small and do thereto. Take white greece, sugar, and salt, and cast thereinne. Lat it seeth. Then mess it forth and florish it with aneys in confyt rede other whyte and with almandes fryed in oyle and serve it forth. Apple Muse. Take Appelys and sethe hem, and Serge hem thorwe a Sefe in-to a potte; Thanne take Almounde Mylke & Hony, an caste ther-to, and gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in the potte & lete hem sethe; & loke that thou stere it wyl, & serue it forth. Dessert Rosee. Take thyk mylke; sethe it. Cast therto sugur, a gode porcioun; pynes, dates ymynced, canel, & powdour gynger; and seeth it, and alye it with flours of white rosis, and flour of rys. Cole it; salt it & messe it forth. If thou wilt in stede of almaunde mylke, take swete crem of kyne. Peeres in Confyt Take peeres and pare hem clene. Take gode rede wyne and mulberes other sandres and seeth the peers thereinne. And whan their buth isode take hem up. Make a syrup of wyne greke or vernage with blanche powdor other white sugar and powdor gynger and do the peeres therein. Seeth it a lytel and messe it forth.
(As well as wastel-breed, like that the Prioresse feeds her little dogs.)