FC: Tudor Feast
1: The first course consisted of a civet of hare, a quarter of a stag, a stuffed chicken, and a loin of veal.
2: There was a Roe-Deer, a Pig, two Herons, a Boar, a sturgeon and a Kid
3: Darioles (Wafers) and Jelly part red and part white to represent the main guest's crests
4: Fennel seeds preserved in sugar, a white cream, cheese in slices, and strawberries; and, lastly, plums stewed in rose-water.
5: The last course was consisted of wines and sweet pastries and fruit