S: TUDOR FEAST
BC: Just Married...
FC: Tudor Christmas Feast
1: Starter | 1)A First course of a civet of hare, a quarter of stag which had been a night in salt, a stuffed chicken, and a loin of veal. 2)To serve as seasoning or stuffing, a minced loin of veal, two pounds of fat, and twenty-six hard-boiled eggs, covered with saffron and flavoured with cloves.
2: Second Course | 1) A roe-deer, a pig, a sturgeon cooked in parsley and vinegar, and covered with powdered ginger; a kid, two goslings, twelve chickens, as many pigeons, six young rabbits, two herons, a leveret, a fat capon stuffed, four chickens covered with yolks of eggs and sprinkled with powder de Duc (spice), a wild boar
3: Third Course 1)Some wafers (darioles), and stars; a jelly, part white and part red, representing the crests of the main guests. 2)Cream with Duc powder, covered with fennel seeds preserved in sugar; a white cream, cheese in slices, and strawberries; and, lastly, plums stewed in rose-water
4: Drinks Home ale Wine for the women French champagne
5: Entertainment Scottish dancers Irish Lepricorns Jugglers.
6: Yours scincerly Callum Painter-Heywood. 37 Hog Road. Mansfeild. Children are allowed, bring old rags for them your gracious geust Callum.
10: Today I marry my friend...
15: Our Bridal Party