Category of Mastery

Names of Dishes

Date

1. Breads, doughs - sweet, savory or unleavened

Rastons and (2)

6 Nov 05 (J5)

2. Cakes, biscuits, sweetmeats or nibbles

3. Sweets - desserts including creams, custards, curds and fruits

Flathauns in Lent
Mawnenee
Applemoy
Cold Almond Cream
Rosee
Quince Paste(doco)
Cream Bustard

7 Sep 02 (N)
4 Jun 05 (A3)
3 Sep 05 (J1)
5 Nov 05
2 Jul 06 *
2 Jul 06 *
????

4. Pies and pastries

Norse Pie

5 Nov 05 (A5)

5. Soups, stews and potages

Herieoc de Mouton

5 Nov 05 (A4)

6. Vegetables and salads

Cheese Dumplings and Cabbages
Stewed Cress

4 Jan 03 (A1)
5 Nov 05 (J2)

7. Meat, fish, poultry and game

Pink Dish for Meat Day
Charlet

5 Nov 05 (J3)
????

8. Sauces - thickened, vinaigrettes, vinegars and marinades

Green Garlic Sauce

5 Nov 05 (J4)

9. Beverages - not brewed or fermented

10. Egg dishes

Stuffed Egg and (2)

4 Jan 03 (A2)

11. Preserves - jams, jellies, pickles, salted and dried items

12. Subtleties