A 1916-Style School Lunch

A sample lunch basket and recipes for three warm school lunch items from a 1916 book called “The Rural School Lunch.”

Capon or Chicken in Gravy, c. 1390

While preparing the menu for my upcoming Easter-themed medieval cookery class, I came across a great dish that fits all of the criteria: simple, relatively fast and uses hard-cooked eggs. Easter follows the Catholic tradition of observing Lent, a six-week period of religious devotion and observance that includes fasting and abstinence from certain types of…