ELIZABETHAN MENU FOR SHAKESPEAREAN DINNER.—Helpers in period costume with some of the dishes served at the Shakespeare memorial dinner in Christchurch on Saturday evening. From left are Miss Cheryl-Anne Kingston, Miss John Silk, Mr Patrick Sweeney, Mr Don Farr, and Miss Lynley Shuttleworth. The menu included suckling pig, boar’s head, cony, and “cockatrice,” the feature dish. The “cockatrice” comprises a fat capon in which is enclosed the body of a hare.
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Bibliographic details
Press, Volume CIII, Issue 30431, 4 May 1964, Page 12
Word Count
71ELIZABETHAN MENU FOR SHAKESPEAREAN DINNER.—Helpers in period costume with some of the dishes served at the Shakespeare memorial dinner in Christchurch on Saturday evening. From left are Miss Cheryl-Anne Kingston, Miss John Silk, Mr Patrick Sweeney, Mr Don Farr, and Miss Lynley Shuttleworth. The menu included suckling pig, boar’s head, cony, and “cockatrice,” the feature dish. The “cockatrice” comprises a fat capon in which is enclosed the body of a hare. Press, Volume CIII, Issue 30431, 4 May 1964, Page 12
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