Гастрономическое путешествие продолжится в Англии 1590-х годов. Это была эпоха Шекспира и великих географических открытий, где приключений хватит и на долю ведущих. Одевшись в парадные наряды, они постараются узнать, действительно ли кухня Елизаветинской эпохи так хороша на вкус, как ее описывал в своих пьесах Вильям Шекспир. Попробуют овечьи головы и тыквенный пирог, соленые устрицы и откажутся от чая и кофе.
Посмотреть The Supersizers Go…Elizabethan в оригинале на английском языке
The Supersizers Go…Elizabethan
A list of the foods and recipes mentioned in this episode
Breakfast
Cold meat pie
Manchet bread
Small beer
Dinner (taken between 11AM and 2PM)
1st course:
Pumpkin pie (pumpkins came from thew new American territories in Virginia)
Meat Pottage (a soup of boiled meat and oatmeal, the Queen’s favorite)
Stewed Mutton Steaks
Manchet Bread
Small beer
2nd course:
Capons with Damsons (capon boiled with mace, raisins, currants, prunes)
Calf’s Foot Jelly (made by boiling calf’s feet, flavored with sherry, cinnamon, ginger, rosewater)
Custard (a custard pie)
Tavern fayre (Giles does a little gambling )
Oysters
Peascods (a veggie burger made of figs, raisins and flour)
Hazelnuts
Big Beer
Supper
1st course:
Meat Custard
Lambs Head with Purtenance (lamb’s head with all the innards boiled together)
Manchet Bread
Small Beer
2nd course:
Boiled Pigeons
Calf’s Lungs
Buttered Posset
Suckets (candied fruit, used to sweeten the breath)
Hippocras
Food on a sea voyage (actually a tourist boat on the Thames, but never mind)
Clotted cream
Dried hardtack
Pig’s fat (used as sunblock)
Pickled oysters
Shredded beef preserved with large grains of salt called corns—or in other words, corned beef
Ham preserved in honey or salt
Shakespearean dinner
Derived from the great bard’s works
Mackerel
Herring
Salad
Tripe
Cheese and Pippins (apples)
Stewed Prunes (which were overcharged for by prostitutes at brothels)
Small Beer
Gentleman’s Hunting Dinner
Roast Venison with Furmenty (a mixture of wheat, cream, eggs and sugar)
Claret
Commoner’s Dinner
Big Beer
Umble Pie (humble pie; pie made of chopped up innards of deer)
Dinner Party
Preparations:
Sue makes up her face with ceruse, which was made of white lead and vinegar, and blackens her teeth
1st course:
Hodge Podge (based on the Dutch Huetspot, a mixture of meats cooked together in great quantity)
Sallet with flowers
Claret
2nd course:
Turkey with Galantine Sauce (turkey imported from the New World, a luxury item; served with a prune and blood sauce)
Chicken and Egg Fricassée
Warden Pie (spiced pear pie)
Spanish Paps (looking sort of like perky breasts)
Banquet course:
Marchpane (a sort of marzipan)
Dry Suckets
Quince Jelly
Medlar Fruit
Red and black currants
Curd Cheese (eaten at the end of the meal, believed to close the stomach to help digest the meal)
Hippocras
Fish Day Breakfast
Cod and Sprats
Butter with Sage
Manchet Bread
White Wine
Fish Day Dinner in Greenwich
1st course:
Fish jelly
Carp with a Pudding in its Belly
Boyled Pike with Oranges
Lemon Sallet
Claret
2nd course:
Spitchcocked Eels (panfried eel)
Tart of Pickled Fish (with figs, dates and cream)
Almond Custard (made with almond milk and bits of fish)
Suckets
Falstaff’s Tavern Dinner
Based on a receipt found in his pocket
s = shillings, d = pence
A Capon 2s 2d
Sauce 4d
Sack 2 gallons 5s 8d
Anchovies and Sack after supper 2s 6d (chicken and anchovies cooked together)
Bread 1/2d
Cookshop Supper (Elizabethan fast food)
Whole Spit Roast Capon
Breakfast on the road (Queen’s grand tour around the country)
Beef Pottage
Meat Pie
Small Beer
Feast at a country house (for the Queen and her entourage)
1st Course:
Whole Pygge (roast suckling pig)
Boyled Beef
Deer-Shaped Loaf (a large deer’s head shaped pie with innards that bleed claret)
Goose with Sorrel Sauce
Grand Sallet
Manchet Bread
Claret
2nd Course:
Rabbits with Puddings in Their Bellies
Battalia Pie (filled with ‘small blessed objects’, mostly animal parts like lamb’s testicles and oysters)
Venison Pasties
Dish of Snow
Surprise Pie (a pie crust filled with live frogs for the guests’ amusement)
More Claret
Banquet Course:
Flowers made of sugar
Dry Suckets
Fruits
Curd Cheese
Hippocras
Aqua Vitae
