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Tudor Feast

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Tudor Feast - Page Text Content

S: Happy Holidays

BC: I hope you enjoy the lovely banquet

FC: Menu for a Tudor feast

1: First course We will have: A civet of hare, a quarter of stag that has spent a night in salt, a stuffed chicken and a loin of veal. The Stuffed chicken and veal will be covered with a German sauce, with guilt sugar plums and pomegranate seeds. At each end of the table there will be a huge pie, surrounded by smaller pies. Each big pie contains a whole roe-deer, a gosling, three capons, six chickens, ten pigeons and one young rabbit. To be served as a season or stuffing: A minced loin of veal, two pounds of fat, and twenty-six hard boiled eggs, covered with expensive saffron and flavoured with cloves.

2: Second course We have more roe-deer, a pig, a sturgeon cooked in parsley and vinegar. There will be A baby goat, two goslings, twelve chickens, twelve pigeons, six young rabbits, two herons, a leveret, a fat stuffed capon, four chickens covered with egg yolks and sprinkled with spice and a wild boar, all covered in powdered ginger.

3: Third course There will be some wafers, stars, a part white, part red jelly, representing the crests of our main guests. Fourth course We have cream with Duc powder, covered with fennel seeds stored in sugar, a white cream, cheese in slices, strawberries, and plums stewed in rose-water.

4: Fifth course This is our final course, completely made up of prepared wines. These consisted of fruits and many sweet pastries.

5: Entertainment We will have jesters at regular intervals, in between our collection of wonderful singers and musicians.

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Default User
  • By: Nick C.
  • Joined: almost 6 years ago
  • Published Mixbooks: 1
  • Default User
    • By: Kerry T.
    • Contributions: 0 photos , 0 pages

About This Mixbook

  • Title: Tudor Feast
  • Tags: banquet, feast, medieval, tudor
  • Published: almost 6 years ago

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