Before the death of the Scotland’s dearly loved King Duncan, is has been said that just before Duncan died, he attended a grand feast at the Thane of Glamis’s castle at Inverness. This feast was in celebration for Macbeth’s new title of Thane of Cawdor as well as his son, Malcolm’s, title of Prince of Cumberland. So with all the more reason to be joyful for the occasion, Lady Macbeth prepared a magnificent course within the limited time she was given. Let’s see a couple of dishes she and her cooks had prepared for the event.
This feast was a preparation for only the finest and Lady Macbeth didn’t fail to deliver. She began the course with quality red mulled wine imported all the way from France which pressed and made by the feet of a master craftsman. With this wine, there was also some wonderful light wheat bread thus making this an extremely nutritious meal to start off the evening.
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Spices imported from Asia like salt, black pepper, and even some cinnamon enhanced the cooking by giving mouthwatering taste to the meat. For an entertainment dish option, Lady Macbeth went was far as to capture and cook a peacock which was a stunning addition to this multi-course meal. As a side, even though it is considered less proper, one of Macbeth’s cook went down to the river to catch fish and smoke it providing rich diversity amongst the meats Lady Macbeth had chosen to cook.
Along with this great display of meats, Lady Macbeth also prepared many vegetable dishes. From tasty red-purple carrots to cabbage, this meal was quite obviously fit for a King. To top it all off, the cooks had the time to prepare sorbet as a dessert made from honey and ice. The sweetness in which the evening ended with sharply contrasts with the bitterness Scotland faced with the death of their