Barring last minute changes, I think I've got the menu set for dinner tomorrow. Here's what we'll be having:
Applemoyse (with snowe)
The capon and applemoyse recipes are English (15th and 17th centuries), and the turnips are 17th c. French. I'm going to keep the sprouts simple - steam and butter, and maybe a bit of garnish or spice, don't know for sure.
The capon recipe will be new, so I'll need to keep track and write things down. I'll also try to get pictures of the capon and the turnips (which is a recipe I've had for quite some time, but haven't managed to take a photograph for it).