Raglan Menus

[jpgsawyer]

We where back at Raglan this year;

As always here is the menu.

• Wednesday:
  
  • Egurdouce. Goat stewed in red wine with vinegar and raisins. (Plein Delite)
    
  • Vegetable potage
    
  • Fresh Strawberries
    
• Thursday
  
  • Roasted beef with mustard sauce.
    
  • Lentil Pottage
    
  • Braised Cabbage
    
  • A grand salad.
    
  • Commodores (Forme of Curry) Dried fruit in spiced red wine sealed in pastry and fried.
    
  • Raspberry fool. One of Caroline Yeldman's recipes that is very tasty. Raspberries, sherry, sugar and cream.
    
• 
  Friday (Fish Day)
  
  • Fried Trout with green sauce. (The sauce is green herbs in vinegar from Pleyn Delit.)
    
  • Muscles in Browet. (Cocatrice and Lampray Hay Constance B. Hieatt) Muscles in stock with figs.
    
  • Broad bean pottage.
    
  • Lampray Hay. (Ibid.) which is dried fruit soaked in wine and roasted on the spit.
    
  • Great Salad
    
  • Roast Onion and Carrot Salad
    
  • Norwegian Pasties (Pleyn Delit)
    
  • Tarts baked in the oven filled with left over commodore mixture.
    
  • Pommes Moyle (Pleyn Delit) Apple Mousse
    
  • Stuffed Figs. Again can't remember where this is from but its figs with the tops cut off stuffed with raisins, ground almonds, a little bit of wine to bind and spices. Its yummy.
    
• Saturday
  
  • Griddled Spatchcock Chicken
    
  • Spit Roasted/Grilled Chicken
    
  • Good Sauce for Roast Capon.
    
  • Yellow Pea Pottage
    
  • Herb Salad
    
  • Wardens in Syrup (Pleyn Delite) Pears in Red Wine
    
  • Custard. (A recipe I remember from somewhere that goes 6 eggs, a pound of sugar and a pint of cream.)
    
  
  
• Sunday (Head Cooks by Viscount Robert and Earl Paul)
  
  • Grilled Lamb Chops with Mint Sauce
    
  • Bulgar Wheat
    
  • Boozey Strawberries
    
  • Cherries in Brandy
    
  • Buttered Gooseberries (From Mary ferch Thomas' garden.)