Bakhail Yule Feast, 2001

For the convenience of the feasters, ewers of water scented with orange peel or clove are available for hand laving at the side of the hall.

On the tables:

Endive Salad dressed with vinegar, oil, salt (Rumpolt)
Pickled beets and cucumbers
Sliced radishes dressed with vinegar, oil, salt (Rumpolt)
Hard-boiled eggs sprinkled with vinegar and salt (Rumpolt)
Poached Fish with green (parsley) sauce
Mustard sauce with vinegar, honey, anise, cubebs, cardamom, salt (based on a reference in Rumpolt)
Rye and white bread, herb butter
Candied orange peel

First Serving:

Second Serving

Dessert Board:

* indicates inclusion of alcohol