Shakespeare's Kitchen (28 page)

parsnips,
3.1
,
9.1

Roasted, Watercress with,
3.1
,
3.2

pastry(ies):

Beef Purses

Mussels in

Puff, Sweet Beets in, with Crème Fraîche and Ginger

Renaissance Dough

Salmon in

see also
pies
;
tarts

Pâté with Dates and Homemade Nutmeg Mustard

pea:

Pottage, Italian

Spring, Tortellini

Sweet, Purée with Capers

peacock

pea pods

Pears, Sherry, Watercress Salad with

“Pears” in Broth

pepper(corns),
5.1
,
8.1

and Onion Stuffing, Capon with

Pericles
,
4.1
,
10.1
,
10.2

Periwinkles, Endive Topped with

personality, foods and

Pheasant, Roasted, with Currants and Wine

Philosopher’s Banquet, The
,
10.1

picnics,
5.1
,
10.1

pies,
4.1
,
9.1

“Apple” and Steak, Renaissance

Chicken Plum

Inside-Out

Meat, Individual, with Cointreau Marmalade

Renaissance Dough

Salmon in Pastry

Pine Nuts, Crab with Pistachios and

pippins

pistachio(s):

Cheesecake “in the Italian Fashion”

Crab with Pine Nuts and

Stuffing, Lobster with Seville Orange Butter and

place cards

Plat, Sir Hugh,
prf.1
,
9.1
,
9.2
,
9.3
,
9.4

plates

Platina

platters,
2.1
,
8.1

plum(s)

Chicken Pie

Dried, Flounder with

Dried, with Wine and Ginger-Zest Crostini

poems:

baked into pastry shells

bawdy

in cookbooks

on serving plates

pork:

“Pears” in Broth

Roasted, with Herbs and Grapes

Portuguese Renaissance Soup

potatoes

pottage

Almond-Orange Broth

Beef Stew with Chestnuts and Onions

Cauliflower Chowder

Fish Bisque with Chestnuts and Artichokes

Lamb with Sorrel

“Olepotrige” Stew from Renaissance Spain

Oyster Stew

Pea, Italian

“Pears” in Broth

Portuguese Renaissance Soup

Seafood Soup with Rosemary Croutons

Velvet Soup with Grapes

poultry,
see
chicken; duck; fowl

Prawns in Citrus Cream

Prime Rib Roast with Orange-Glazed Onions

prunes

Q

“Queen Elizabeth’s Fine Cake”,
8.1

quinces:

“Courage” Tart

“Orient Red”

R

raisin(s):

and Caper Vinaigrette, Winter Salad with

Six Onions Simmered with

Red Snapper with Caviar

Renaissance Garden (salad)

rice

Balls, Renaissance

Orange-Scented

Richard the Lionhearted

Romans, ancient,
1.1
,
3.1
,
3.2
,
4.1
,
5.1
,
7.1

Romeo and Juliet
,
6.1
,
6.2
,
8.1
,
8.2
,
8.3
,
10.1

room temperature, dishes at

Rose Cakes, 1610,
8.1

rosemary

Croutons, Seafood Soup with

S

sack (sweet wine),
3.1
,
5.1

saffron

Almond Chicken in Bread

Toast, Veal with Glazed Grapes on

salads

Carrot and Shrimp

Endive Topped with Periwinkles

Orange and Caper, Mediterranean

Renaissance Garden

Sallet of Lemmons

Spring Lettuce with Chive Flowers

Tuna, Grilled, with Carrots and Sweet Onions

Watercress, with Sherry Pears

Watercress with Roasted Parsnips

Winter, with Raisin and Caper Vinaigrette

salmon

in Pastry

Rolls “Prickled with a Feather”

with Violets

salt

sauces:

Seville Orange Butter

Sherry-Parsley

thickening

Scallops in Berry Glaze

Scappi, Bartolomeo

Scott, Michael

seafood:

Soup with Rosemary Croutons

see also
fish
;
oyster(s)
;
salmon
;
shellfish

season, eating according to

seating of guests

serving platters,
2.1
,
8.1

Shakespeare, William:

family coat of arms of

fate of original pages by

writing and publishing of works by,
prf.1
,
8.1

see also specific works

shellfish:

Crab with Capers and Garlic

Crab with Pistachios and Pine Nuts

Lobster Tails with Wildflowers

Lobster with Pistachio Stuffing and Seville Orange Butter

Mussels in Pastry

Prawns in Citrus Cream

Scallops in Berry Glaze

Shrimp and Carrot Salad

see also
oyster(s)

sherry

Parsley Sauce