39 Dishes from the First Christmas Menu, Published in 1660
/
Here's what's for dinner, 1600's style!
Oysters
1. A collar of brawn [pork that is rolled, tied, and boiled in wine and seasonings].
2. Stewed Broth of Mutton marrow bones.
3. A grand Sallet [salad].
4. A pottage [thick stew] of caponets [young castrated roosters].
5. A breast of veal in stoffado [stuffed veal].
6. A boil’d partridge.
7. A chine (a cut of meat containing backbone) of beef, or surloin roast.
1. A collar of brawn [pork that is rolled, tied, and boiled in wine and seasonings].
2. Stewed Broth of Mutton marrow bones.
3. A grand Sallet [salad].
4. A pottage [thick stew] of caponets [young castrated roosters].
5. A breast of veal in stoffado [stuffed veal].
6. A boil’d partridge.
7. A chine (a cut of meat containing backbone) of beef, or surloin roast.
