BC: The End
FC: tudor christmas feast menu
1: starters A civet of hare A quarter of stag which has been in salt for one night A stuffed chicken covered in German sauce with gilt sugar plums and pomegranate seeds. A loin of veal covered in German sauce with gilt sugar plums and pomegranate seeds.
2: second course A roe-deer. A pig. A sturgeon cooked in parsley and vinegar covered in powdered ginger. Two goslings. Twelve chickens. Twelve pigeons. Six rabbits. Two herons. A fat capon stuffed. A wild boar.
4: Third course Some wafers (darioles), and stars; a jelly, part white and part red, representing the crests of the main guests
6: fourth course Cream with Duc powder, covered with fennel seeds preserved in sugar. A white cream, cheese in slices and strawberries. Plums stewed in rose-water.
8: fifth course Fruit. Sweet pastries. Prepared wines.