May on July

A bill of Fare for July.

Muskmelons.Muskmelon
1 Pottage of Capon.
2 Boil’d Pigeons.
3 A hash of Caponets.
4 A Grand Sallet.

German School, 17th 17th Century  German School A bowl of spinach and eggs with a pewter dish

German School, 17th 17th Century German School A bowl of spinach and eggs and roasted quail with a pewter dish. The spinach with eggs is a more ordinary boiled salad – a grans salad is…grander.

 

5 A Fawn.
6 A Custard.

A Second Course.

1 Pease, of French Beans.

French beans are also known now as green bean..I think the pease of the beans are the little seeds within. This would make this dish extremely delicate and dainty!

French beans are also known now as green bean..I think the pease of the beans are the little seeds within. This would make this dish extremely delicate and dainty!

2 Gulls four, two larded.

black legged kittiwake

black legged kittiwake – gulls are also called mews or mouettes

3 Pewits eight, four larded.

Pewits are now more commonly called Northern lapwings

Pewits are now more commonly called Northern lapwings

4 A quodling Tart green.
5 Portugal eggs, two sorts.
6 Buttered Brawn.
Selsey Cockles broil’d.

Ben Johson. Volpone. Act 1. Scene 2.

SIR POLITIQUE WOULD BEE:

“In oranges, musk-melons, and such like: sometimes in Colchester-oysters, and your Selsey-cockles.’

Selsey is in West Sussex  – Colchester is in Essex – so this is shell fish coming from both sides of England.

He's holdonmg a gridiron, perhaps waiting to broil some cockles - can anyone translate the caption?

He’s holding a gridiron, perhaps waiting to broil some cockles – can anyone translate the caption?

Robert May. The Accomplist Cook.

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2 Comments

Filed under Books, Eating, The 17th century, Uncategorized

2 responses to “May on July

  1. “a quodling Tart green” ????

    • I thought it was a codling, or green apple tart – but I can’t find whatever made me think that in the first place…so officially, it’s a big I don’t know, but …..

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