Summa Fercularum [or number of the dishes] served on Sonday at Westminster ye first of October for ye coronacion off Quene Mary 1553.
First bourd. At ye First Bord sat Regina, ye bishoppe, ye Lady Elizabethe, ye Lady Anne of Cleves, dishes in ye hole 156, with ye kevers 312.
Dukes, Marques, Erles, and all other Lords spirituall and temporall, and ye barons of Thexchequer, to sitt at ye middel bourd, on ye ryght hand off ye hawle, 500 dishes.
Duchesses, Marchionesses, Countesses, and other Ladies of honor at ye middel bourde, on ye left hand of ye hawle, 500 dishes.
Barons of ye V porttes, &c., at ye side bourd upon ye right hand off ye Queene, next ye wall, 450 dishes.
Lord Maior of London &c at ye side board in ye hawle on ye left hand of ye Quene, next the wall 450 dishes.
4900 dishes wast, in all 7112.
The food served at these five boards is most remarkable, and accounts for a considerable part of the levy of £20,000 which Mary made on the City of London. To note it all would take too much space, but the Queen’s dinner is really too interesting to pass. In the same MS. (f. 86) we find:
The Fare at the Royal Table for the Queene, the Bishop, and the Lady Elizabeth, three messe of like fare.
1st course, A warner of the feast. Brewet blanck, viand Sipers. The Wyld Bore’s head. Pheasaunt in Stew. Pestles of red deer powdered. Signets larded with Chawdorne. Capons in hault gr. in brewett. Carpets of Venison in Egerduc. Pikes gr. in Armor. Langetts larded and endored. Herush larded. Doreie or. Friands de Shappord. Custard Royall. Leach solas in Mountaine. Fritters Pomanders. A subtlety made representing a Queene’s Estate, with this Scripture “Vox populi vox Dei. Vivat Regine Marye.”