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.