The following is a correct copy of a monster bill of fare, from a paper found in the Tower of London:—[S]
| 300 Quarters of Wheat. 300 Tuns of Ale. 104 Tuns of Wine. One Pipe of Spiced Wine. 10 Fat Oxen. 6 Wild Bulls. 300 Pigs. 1004 Wethers. 300 Hogs. 3000 Calves. 300 Capons. 100 Peacocks. 200 Cranes. 200 Kids. 2000 Chickens. 4000 Pigeons. 4000 Rabbits. 4000 Ducks. 204 Bitterns. 400 Hernsies. | 200 Pheasants. 500 Partridges. 5000 Woodcocks. 400 Plovers. 100 Curlews. 100 Quails. 1000 Eggets. 200 Rees. 4000 Bucks, Does, and Roebucks. 155 Hot Venison Pasties. 4000 Cold Venison Pasties. 1000 Dishes of Jellies. 2000 Hot Custards. 4000 Cold Custards. 400 Tarts. 300 Pikes. 300 Breams. 8 Seals, and 4 Porpoises. |
At the feast, the Earl of Warwick was steward; the Earl of Bedford, treasurer; the Lord Hastings, comptroller, with many noble officers; servitors, 1000; cooks, 62; kitcheners and scullions, 515.
In France (14th and 15th centuries) the repasts were commonly divided into five parts, called courses, or dishes.[XXX_47]
The first course was composed of cherries, tender fruits, citrons, and salads.[XXX_48]
Milk-porridge, puddings, and pottages followed; it was the second course.[XXX_49]
The third consisted of roast, with various sauces.[XXX_50]
The second roast, or fourth course,[XXX_51] presented the guests with venison and game.
The fifth course took the name of fruit-course. At this they served tarts made with all sorts of herbs, flowers, grains, vegetables, and fruit.[XXX_52]