I need a fast/simple Elizabethan recipe Please.?

I want to make a dish for English class tomorrow and it has to be Elizabethan. Please no rice pudding. Thanks!I need a fast/simple Elizabethan recipe Please.?
here are some different sites with easy elizabethan recipes





http://www.elizabethan-era.org.uk/old-el鈥?/a>





(this one has harder recipes but you may find an easy one)


http://www.seatofmars.com/elizabethanfoo鈥?/a>I need a fast/simple Elizabethan recipe Please.?
There was nothing simple or fast about Elizabethan cuisine, at least for people wealthy enough to eat adequately. A traditional poor person's meal might be bread and cheese. But here's an Elizabethan recipe I found:





Oyster Lamb casserole





One pound of lean shoulder of Lamb, cut into small chunks and seasoned with Salt and Pepper


1 Tablespoon of Butter


1 Table spoon of Lemon juice


1 and half dozen of shucked oysters in their own juice


1 additional tablespoon of butter, cut into small pieces


1 pound fresh asparagus or 1 package of frozen Artichoke hearts


Beurre manie: 1 and half tablespoons flour blended into one and half tablespoons of soft butter


Salt and pepper to taste











1) In a heavy Skillet brown the Lamb in one tablespoon of butter


2) In a bowl stir the lemon juice into the Oysters


3) Combine Lamb (with pan drippings) and Oysters (with their own juice) in an ovenproof dish


4) Dot mixture with small pieces of butter


5) Cover tightly with Aluminium foil and bake at 425 degrees for 15 minutes


6) Meanwhile cook the Asparagus or Artichoke hearts. Reserve in a warm place


7) With a slotted spoon, remove the Oysters and Lamb from their liquid. Reserve in a warm place


8) Pour liquid into the saucepan. Heat to boiling. Add Beurre Manie, stirring vigorously over a high flame until the sauce thickens.


9) Check seasoning. Add Salt and Pepper to taste.


10) on a serving platter, arrange Asparagus or Artichoke hearts decoratively over the Oyster Lamb Mixture.


11) Pour sauce over mixture and serve piping hot





Serves 3-4





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Sugar Cakes





To make Sugar Cakes


Take a pound of fine Sugar beaten and searced, with four Ounces of the finest Flour, put to it one pound of Butter well washed with Rose-water, and work them well together, then take the Yolks of four Eggs, and beat them with four Spoonfuls of Rosewater, in which hath been steeped two or three days before Nutmeg and Cinamon, then put thereto so much Cream as will make it knead to a stiff Paste, rowl it into thin Cakes, and prick them, and lay them on Plates, and bake them; you shall not need to butter your Plates, for they will slip off of themselves, when they are cold





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Cakes with Almonds





To make rare Cakes with Almonds


Take two Pounds and an half of blanched Almonds beaten fine with Rosewater, mix them with a Pound and three quarters of fine Sugar and some Musk, and Ambergreece, six Whites of Eggs beaten to a Froth, let them stand a little, then set them on a Chafing-dish of Coals, and dry them a little, stirring them all the while, then take half a Peck of Flour, put into it a little salt, three Pints of Ale-Yest, have in readiness your Cream lukewarm, strain your Yest, and put into it six spoonfuls of Sack, put in Spice into your Flour, and make all these into a stiff Paste with the Cream, work it well and lay it by the fire to rise one hour, then work into your Paste two pounds and a quarter of fresh Butter; pull your Paste in pieces three times, then strew in a pound of Caraway Comfits, and make this Paste into five Cakes, lay them upon buttered Plates or double Papers, then strew Caraway Comfits on the top and double refined Sugar; one hour will bake them sufficiently





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Potato Pie





To make a Potato Pie


Having your Pie ready, lay in Butter, and then your Potatoes boiled very tender, then some whole Spice and Marrow, Dates and the yolks of hard Eggs blanched Almonds, and Pistacho Nuts, the Candied Pills of Citron, Orange and Limon, put in more Butter close it and bake it, then cut it open, and put in Wine, Sugar, the yolks of Eggs and Butter





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Good luck