Welcome, subjects of good Queen Victoria, visitors, and all from Panhistoria,, an online role-play. This tavern is a highly researched recreation of a tavern from the time of Good King Hall, and it has no errors at all, ESPECIALLY in its use of Ye Olde all over the place.
Meat and Game Fish Poultry Sides Meat Sauces Fruits Desserts Drinks
Ye Olde Iconic Tudor Dishes
- Bread - staple (vegetarian)
- Pottage - staple. Choose from vegetable or rice pottage (both vegetarian)
- Roast capon - a male chicken that's been.... when young. They have a lot of fat and so are buttery and very moist.
- Frumenty - a pudding of whole wheat grains, almond milk, egg yolks and colored with saffron. Good with meat and fish for those who need starch with their meat.
- Blanc mang or blamanger - shredded chicken with rice boiled in almond milk, seasoned with sugar or salt, fried almonds, and preserved anise seeds. Good with boiled meat.
Ye Olde Dishes
Ye Olde Meat and Game
Beef
- Steak pie
- Savoury Stilton Steaks - with walnuts and Stilton cheese
- Pumpes – meatballs and sauce, 15th century
Pork
- Roast Pork and Apple Sauce (spit-roasted)*
- Roast Pork with Raisin and Rosemary Stuffing (spit-roasted)*
- Chops with Black Currant Sauce
- Pigge in Sauge - mashed seasoned eggs yolks over pork, 15th century
Rabbit
- Rabbit and Bread Sauce
- Rabbit with Red Current Sauce
Other
- Brawn (boar meat)
- Roast Tongue (spit-roasted)*
- Red Deer
- Lamb Stew with Chicken and Raisins
Meat Pies
- Grete pye - beef, chicken, dates, prunes, currants, and a lot more, 15th century
- Pye of Paris - pork, veal, wine, dates and currents, 15th century
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Ye Olde Fish
Salmon
- Salmon and Fig Fish Pie
- Dressed Salmon
Other
- Baked Lampreys - a favorite of Henry VIII
- Whole Baked Fish with Spices and Prunes
- Stuffed Mackerel -midde class dish
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Ye Olde Poultry
Chicken
- Chicken with Lemon
- Chicken and Bread Sauce
- Chiken in Sauge - mashed seasoned eggs yolks over chicken, 15th century
- Roast capon - a male chicken that's been.... when young. They have a lot of fat and so are buttery and very moist.*
- Mawmeny - seasoned chicken and almond milk, served over bread or toast, 14th and 15th century
Other
- Peacock*
- Turkey*
- Stewed Pigeon, 14th, 15th century
- Sparrow
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Ye Olde Sides
Note: bread is already served with each meal
- Blanc mang or blamanger - shredded chicken with rice boiled in almond milk, seasoned with sugar or salt, fried almonds, and preserved anise seeds. Good with boiled meat.
- Frumenty - a pudding of whole wheat grains, almond milk, egg yolks and colored with saffron, good with meat and fish (vegetarian)
- Mortrews - a paste of boiled white meat or fish with breadcrumbs, stock, and eggs. Pepper and ginger added right before serving. Good with boiled meat.
- Rice in almond milk - 15th century (vegetarian)
- Vegetable or rice pottage - herb-flavored soup (vegetarian)
Salads - cooked
- A Dishe of Artechokes – artichokes, pepper, cinnamon, ginger, sugar, and butter. 16th century (vegetarian)
- Wortes boiled, buttered cabbage, 15th century (vegetarian)
Ye Olde Meat Sauces
- Carmeline Sauce - with cinnamon. Made of Corinthian raisins, nuts, bread crusts, ginger, cloves, cinnamon, and vinegar (vegetarian)
- Green Sauce - with green herbs and ginger, cloves, and cardamon (vegetarian)
- Yellow Sauce - with ginger and saffron (vegetarian)
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Ye Olde Fruit
- Apples, English Morello Cherries
- Leek and Pea Flan - with grated Cheddar cheese (vegetarian)
- Pears in a Rich Spiced Honey Syrup (vegetarian)
- Ryschewys close and Fryez - Figs and dates, seasoned and put into a disk of dough and fried (vegetarian)
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Ye Olde Desserts
Custards
- Pear Custard/ Chardewardon - like a mousse, 15th century (vegetarian)
- Quince Custard/ Chardquynce - between a mousse and a custard, 15th century (vegetarian)
- Spiced Custard with Dates and Raisins (vegetarian)
Tarts
- Peach Tart – 16th century (vegetarian)
- Rice Tart – – think of a rice pudding pie. 16th century (vegetarian)
Other Desserts
- Almond leech – a pudding bit like blancmange (vegetarian)
- Apple and Orange Crumble
- Apple Fritters – made with sack, bread, eggs, nutmeg, pepper, salt, and apples (vegetarian)
- Gingerbread – ours are coated with cinnamon and red sandalwood . 14th, 15th, 16th century (vegetarian)
- Gooseberry Tart with Saffron Pastry (vegetarian)
- Leche Lumbarde - seasoned dates-in-wine bars, 15th century (vegetarian)
- Maids of Honour - At Henry VIIIs court, these were baked puff pastries filled with lemon curd and ground almonds. They were named after the woman who created them. (vegetarian)
- Marzipan (vegetarian)
- Gilded Marzipan Cake Slices stuck with comfets. The shiny top layer is beaten rice, rosewater and sugar (vegetarian)
- Mucky Mouth Pie - filled with bilberries, apples, and mint. The bilberries stains your mouth, giving name to the dessert. (vegetarian)
- Quince in paste - 15th century
- Sweet frumenty milk, eggs, currants and saffron. Good for Christmas. (vegetarian)
- Pynade honey, pine nuts, and seasoning. Like a nut brittle, 15th century
- Comfits – sugar-coated spices used to freshen the breath (vegetarian)
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Ye Olde Drinks
Ye Olde Iconic Drinks
Note: All alcoholic drinks can be made non-alcoholic
- Wine staple
- Ale
- Hypocras*- red wine spiced with cinnamon, ginger, and sugar
Other Drinks
- Chocolate drink straight from the Aztecs, spicy and bitter
- Chocolate drink European-style, with vanilla, sugar, and cinnamon
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*Upper-class food
Note: Water was not drunken straight in this period, but we do serve it upon request
Ye Olde Resources