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Menu Design

By Achraf Nachet

Ancient Greece or Ancient


Rome

A wonderful salad, unusual for the lack of salt (perhaps the cheese was
salty enough), and that Columella crushes the ingredients in the
mortar.

100g fresh mint (and/or pennyroyal)

50g fresh coriander

50g fresh parsley

1 small leek

a sprig of fresh thyme

200g salted fresh cheese

vinegar

pepper

olive oil

Medieval Times

Regions Stewed

3-4 pounds chicken

2 cups broth

1 clove garlic

1 Tbsp. parsley

1/2 tsp. marjoram

1/2 tsp. sage

1/2 tsp. powder fort

1/2 tsp. salt

pinch saffron

Place all ingredients in a large pot and bring to a boil. Cover, reduce
heat, and simmer until done - about 20 minutes.

Renaissance

Conyng, Hen, or Mallard


Take conyng, hen or mallard, and roast him almost enough; or else chop him, and fry him in fresh grease; and fry onions minced, and
cast altogether into a pot, and cast thereto fresh broth and half wine; cast thereto cloves, maces, powder of pepper, canel;
then stepe fair bread with the same broth and draw it through a strainer with vinegre. And when it hath well boiled, cast the
liquor thereto, and powder ginger, and vinegre, and season it up, and then thou shall serve it forth.

4 1/2 lb duckling, or 3 lbs of chicken or rabbit

about 2 1/2 medium small onions

2 c chicken broth (dilute if you are using the double strength kind.)

1 c wine

1/4 t cloves

1/4 t mace

1/4 t pepper

1 t cinnamon

6 slices bread

4 T red wine vinegar

1/4 t ginger

1/2 t salt

Meat should be boned or at least broken into small pieces after roasting.

Twentieth Century

Calfs Head Soup


One calfs head, mashed throughly; then boil four hours;
take head out; cut meat off; strain the soup; add one pint
of veal, chopped fine and fried in butter; a hard boiled
egg, two boiled potatoes, both chopped fine; six
tablespoonfuls of flour, browned in butter. Add butter
balls, size of pea, made of one cup flour, tablespoonful of
butter and little salt. Season soup with salt, pepper,
sweet marjoram, all-spice and cloves to taste. Everything
to boil in ten minutes.

Citation

http://medievalcookery.com/recipes/pegions.html
http://www.tribunesandtriumphs.org/roman-life/ancient-rom
an-recipes.htm
http://www.godecookery.com/begrec/begrec.htm
https://www.google.com/webhp?sourceid=chrome-instant
&ion=1&espv=2&es_th=1&ie=UTF-8#q=twentieth+century+f
ood+recipes&spell=1

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