The bill of fare of this feast, which was given on a fast-day, is the more worthy of attention, in that it proves to us what numerous resources cookery already possessed. This was especially the case as regards fish, notwithstanding that the transport of fresh sea-fish was so difficult, owing to the bad state of the roads.

First, a quarter of a pint of Grenache was given to each guest on sitting down, then "hot eschaudés, roast apples with white sugar-plums upon them, roasted figs, sorrel and watercress, and rosemary."

"Soups.--A rich soup, composed of six trout, six tenches, white herring, freshwater eels, salted twenty-four hours, and three whiting, soaked twelve hours; almonds, ginger, saffron, cinnamon powder and sweetmeats.

"Salt-Water Fish.--Soles, gurnets, congers, turbots, and salmon.

"Fresh-Water Fish.--Lux faudis (pike with roe), carps from the Marne, breams.

"Side-Dishes.--Lampreys à la boee, orange-apples (one for each guest), porpoise with sauce, mackerel, soles, bream, and shad à la cameline, with verjuice, rice and fried almonds upon them; sugar and apples.

[Fig. 125.]--Officers of the Table and of the Chamber of the Imperial Court: Cup-bearer, Cook, Barber, and Tailor, from a Picture in the "Triomphe de Maximilien T.," engraved by J. Resch, Burgmayer, and others (1512), from Drawings by Albert Durer.

"Dessert.--Stewed fruit with white and vermilion sugar-plums; figs, dates, grapes, and filberts.

"Hypocras for issue de table, with oublies and supplications.

"Wines and spices compose the baute-hors."