The Reformation and the Renaissance (1485-1547): Second Edition
History
The Reformation and the Renaissance (1485-1547): Second Edition
Great Britain -- History -- Tudors, 1485-1603 -- Sources; Reformation -- England
Item, to assign iiii butchers for serving of oxen, sheep, calves,
hogges of gresse,[18] flitches of bacon, marrow bones, and such other
as shall be called for.
Item, to assign ii fishmongers for provision of lynges to be ready
watered, pikes, tenches, breams, caller salmon, and such other
dainties of the fresh water.
Item, to appoint ii fishmongers for provision of sea-fish.
Item, to appoint iiii poulterers to serve for the said persons of all
manner poultry.
Item, to provide into every lodging wood, coal, rushes, straw, and
such other necessaries.
Item, it is requested that there may be always two carpenters in
readiness to furnish every place with such things as shall be thought
good, as cupboards, forms, boards, trestles, bedsteads, with other
necessaries, where lack shall be.
Item, to see every lodging furnished with pewter dishes, and saucers
as shall be thought sufficient.
Item, to furnish every house with all manner kitchen stuff, if there
be any lack of such like within any of the said houses, as broches[19]
of diverse sorts, pots and pans, ladles, skimmers, gridirons, with
such other stuff as shall be named by the officers of the said
noblemen.
Item, appoint ii men to serve all manner of sauces for every lodging.
Item, to appoint ii tallow chandlers to serve for all manner of
sauces.
Item, to warn every owner of the house to put all their stuff of
household in every office against their coming to be in a readiness.
Item, the King's grocers to be appointed to serve in all manner of
spices.
Bill of fare for the ordinary dieting of the Emperor's attendants per
diem.
ccviii noblemen and gentlemen, by estimation every of them to have a
mess full furnished of this fare as followeth.
_ccviii messes._
_The first course for dinner._ _The first course supper._
Potage. Potage.
Boiled Capon. xxxiiii-dd viii. Chickens boiled. lxix-dd.
Young Veal. xxxii. Legges of Mutton. xxi.
Grene[20] Gese. lxix-dd iiii. Capons. xxxiiii-dd vi.
Kid or lamb. ciiii. Kid or lamb. ciiii.
Custards. ccviii. Dowcettes.[22]
Fruttour.[21] ccviii messes.
_The second course._ _The second course._
Jussell.[23] Jelly Ipocras.[24]
Chickens. cxxxviii-dd viiii. Peacocks. cxxxviii-dd viii.
Peacocks. cxxxviii-dd viii Chickens. cxxxviii-dd viii.
Rabbits. cxxxviii-dd viii. Rabbits. cxxxviii-dd viii.
Tarts. cc. Tarts. ccviii.
[Footnote 11: A sufficient quantity of provisions for four persons.]
[Footnote 12: Linen.]
[Footnote 13: = the answer to the question in the original written in
the margin.]
[Footnote 14: = the answer to the question in the original written in
the margin.]
[Footnote 15: = cask.]
[Footnote 16: vat = about 20 gallons.]
[Footnote 17: alne = ell: _i.e._ 45 inches. This refers to the
dimensions of the barrel.]
Public-domain text, read in full here on John Shaqi.
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