Timetable

• make lemon and orange-peel suckets
• Assemble armored turnips:
cut ends off turnips, boil for 1/2 hour to 45 minutes until tender
1. - cool turnips, peel and slice
2. - grate cheese
3. - In small baking pans, 3 layers cheese, turnips, butter/pepper/mace, end with topping of cheese
4. - cover pans with aluminum foil and freeze

• Thursday:
• cut and peel chicken
• sweat the apples
• Shop!
• Asian market -- Daikon radishes, 9 lbs
• Meat outlet: chicken, beef, sausage, pork
• Veggie outlet: pears, parsley, onions, chard/kale, endive/escarole, carrots
• Other: Vinegar, flour, sugar?, barley,  fish, peas, rice, almond extract
• Liquor store: 1 gall. each red & white wine?

• Make mustard
• Make Grape Sauce
• Make Cameline
• Make Pepper Sauce
• buy and hard-boil eggs

• Make green (parsley) sauce
• Slice and pound schnitzel
• cook cabbage?
• slice radishes
• (slice?) and soak mushrooms
• poach fish
• pastry for tarts
• Peel & cut pears, Make pears in wine
• Mix roast marinade, put roasts to marinade
• bring out armored turnip trays, grape sauce to thaw
• put compote of summer fruits to soak
• Roast onions?
• Make herb butter
• Steam Rice

• 8:00 am
• turn on ovens
• Unpack supplies
• 8:30
• Start apple tarts
• 9:00 am
• wash & cut chard
• cook compote of summer fruit
• 9:30 am:
• start pea soup
• Bowl beets & pickles if necessary
• 10-10:15
• bake apple tarts?
• Start Rice pudding
• 10:30
• Remove onions from heat, cool
• Put roasts into pans with onions, spices, broth
• 11:00
• when onions are cool enough to slice, slice into long strips
• Start cooking beef roasts
• 11:30
• reheat cabbage
• reheat cameline, put in bowls, set aside
• 12:00
• Bread goes into ovens
• Reconstitute mushroom broth and add mushroom slices, cook 5 minutes
• add broth to barley and begin cooking
• put chicken parts into broth and begin cooking
• 12:30
• Add rosemary to chicken
• Peel and quarter eggs
• roast carrots
• Fry or bake sausage
• 1:00
• Wash and cut endive
• arrange 'sallat' on platters: radishes, beets, pickles, endive, hardboiled eggs
• reduce heat on roasts
• Arrange bread baskets with butter and cheese
• Is barley done? remove from heat
• Add mace to chicken, remove from heat
• 1:15
• put armored turnips in oven
• prepare to fry schnitzel
• 1:30
• sprinkle endive, hard boiled eggs and radishes with salt, vinegar and oil
• put carrots to re-heat in oven.
• Bowl grape sauce & cameline
• cut up sausage
• Put out handwashing waters
• warm up fish in broth
• reheat pears in wine sauce, bowl, set aside
• 1:45
• put out salad trays
• plate cabbage
• heat pepper sauce
• put onions to heat in oven
• Cut beef roasts
• plate fish with green sauce
• 1:50
• Plate rosemary chicken
• plate schnitzel add pepper sauce, side of armored turnips
• Plate cabbage with sausage (DO NOT TOUCH Sausage to Cabbage!)
• Bring out bread
• Bowl the pea soup
• 2:00
• Put out fish
• warm up compote of summer fruit
• 2:20
• Bring out 1st course dishes:
• schnitzel with pepper sauce
• rosemary chicken
• armored turnips
• Pea soup
• grape and cameline sauces
• 2:30
• plate onions, carrots
• Bowl barley
• plate roasts with mustard sauce
• 2:40: Bring out second course
• Beef with mustard
• cabbage and sausage
• Roast onions
• Roast Carrots
• Barley with mushrooms
• 3:15: Set up dessert board
• Bowl compote
• Bowl rice pudding
• bowl almonds, citrus suckets, ginger
• Cut tarts
• Bowl pears in wine
• 3:30: set out dessert board