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Menu for King Henry VIII and King Francis I of France.

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

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Menu for King Henry VIII and King Francis I of France.

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  1. Menu for King Henry VIII and King Francis I of France.

  2. 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

  3. Second course • French pork with apple sauce • Roast wild boar • Rabbits stew • Pigeons and French toast • Deer in French red wine

  4. Third course • Red and white jelly • Sweet wafers

  5. Fourth course • Sugar plums • Sugared strawberries • Cheese and grapes

  6. Fifth course • Sweet pastries Hanging on the neck of a swan

  7. French toast Apple sauce for roast pork. 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. 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.

  8. Thankyou King Francis I of France. King Henry VIII

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