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 • Roast wild boar • Rabbits stew • Pigeons and French toast • Deer in French red wine
Third course • Red and white jelly • Sweet wafers
Fourth course • Sugar plums • Sugared strawberries • Cheese and grapes
Fifth course • Sweet pastries Hanging on the neck of a swan
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.
Thankyou King Francis I of France. King Henry VIII