I’m beginning to think that you’ll need to string together ALL the photo and film shoots that we do to really get an idea of the Harvest Celebration of 1621. A few minutes of one or two tables……
Here’s a segment on The Chew
This menu included:
Roasted Goose with sauce:
Sauce for green geese.
The best sauce for green geese is the juice of sorrel and sugar, mixed together with a few scaled feaberries, and served upon sippets; or else the belly of the green goose filled with feaberries, and so roasted, and then mixed with verjuice, butter, sugar, and cinnamon, and so served upon sippets.
-1631. Gervase Markham. The English Housewife. Best ed. p. 90-1.
Bread of Indian Corn -NOT Cheat bread! – and thank you Carolyn for the goose and the bread.
and thanks to Chef Roy and the Sedexo team for preparing some of the items off the Harvest Dinner menu for this shoot:
Pottage of cabbage
Roasted turkey (it’s been carved, but it’s there – onion sauce implied)
We really ate the food!