This is a repeat of the successful event held in February at the request of members who were unable to attend then.
For more than forty years Julian Dussek has been studying the history of eating in England. On Saturday 15 October we will be serving a "Historical Meal" at Limehouse with dishes ranging from the Roman period to the 18C. Julian will give a very brief talk before each course describing the culinary background.
Menu:
Asparagus Patina, a Roman dish rather like a quiche with no pastry. Dominant flavours are asparagus, coriander, fish sauce, white wine and lovage. The recipe is in a Roman cookery book attributed to the first century gourmet Apicius.
Mistress Duffield’s Chicken, late 16C. Nobody knows who Mistress Duffield was but her chicken cooked in a rich spicy orange sauce is delicious.
Pears in 'syrippe' with a syllabub. 14C, pears marinated in red wine with cinnamon, ginger and other spices. The syllabub is an 18C recipe.
Date: Saturday 15 October 2022
Time: Arrive from 12:00, meal from 12:30
Place: CA House
Booking: This event is open to members only and numbers will be limited, so book early to avoid disappointment. Booking link will be added shortly. You will need to be logged in to see the details below.
Cost: £22.50 per person
Pears in 'syrippe' with a syllabub, one of the delicious courses from the last historic meal