feasts
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These are probably the first things we think of when we picture mediaeval feasts, although both of them were thought of as tough and difficut to digest. However most great banquets had either one or the other of these, served in full plumage, because they made such an impressive spectacle. They were often served at…
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“….‘Payne puff’ appears on the menu for a feast held for King Richard II and John of Gaunt, the Duke of Lancaster, by John Fordham, Bishop of Durham, at Durham House [see here] in London, on September 23rd 1387. It was served on the third course which also included pottages (an almond broth and a…
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