Reference

At Cambridgeshire's harvest-home feast, traditionally known as Horkey, the meal was a significant part of the celebration, featuring a variety of hearty and substantial foods. The feast often included:

1. Meat Dishes: The centerpiece of the meal would typically be a large roast, often consisting of beef, mutton, or pork. Veal was also commonly served.

   • Source: The Spectator Archive

2. Bacon and Beans or Pickled Pork: These were frequent items, as evidenced by historical records of harvest suppers.

   • Source: The Old Foodie

3. Bread and Puddings: Bread, sometimes baked into festive shapes like sheaves of wheat, was a staple. Rich puddings were also part of the sweet offerings.

   • Source: Horkey - Wikipedia

4. Beer or Cider: A common tradition was the "drinking" of beer or cider to accompany the meal, which was often substantial and lavish.

   • Source: Oxford Academic - 33 Harvest Home

The overall theme of the harvest-home meal reflected abundance and celebration of the season's bounty, with a focus on local and seasonal ingredients, ensuring hearty and nourishing dishes to mark the end of the harvest season.