Menu

for

King Henry VIII and King Francis I of France.

First course

• Stuffed hare with veal

• Stuffed chicken with eggs

• Stag with sweet sugar plums

• Game pie

Served on a green lawn with peacock feathers and sweet smelling violets

Second course

• French pork with apple sauce

• Roast wild boar

• Rabbits stew

• Pigeons and French toast

• Deer in French red wine

Third course

• Red and white jelly

• Sweet wafers

Fourth course

• Sugar plums

• Sugared strawberries

• Cheese and grapes

Fifth course

• Sweet pastries

Hanging on the neck of a swan

PAYN PUREUZTake faire yolkes of eyren, and try hem from the white, and drawe hem thorgh a streynour; and then take salte,

and caste thereto; and then take manged brede or paynman, and kutte hit in leches; and then take faire

butter, and clarefy hit or elles take fressh grece and put hit yn a faire pan and make hit hote; And then wete the brede well there in the yolkes of eyren, and then ley hit on the batur in the pan, whan the buttur is al hote; and

then whan it is fried ynowe, take sugur ynowe, and caste there-to whan hit it in the dissh. And so serve hit forth.

 

French toast

PIGGE SAUCETake halfe vinegar and half

Vergis, a handfull of percely and sage chopte very small, a

pomewater shredde very small, then take the gravie of the pigge with sugar and pepper and boyle

them together. 

Apple sauce for roast pork.

Thankyou

King Francis I of France. King Henry VIII