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What was in a Tudor banquet?

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There was much meat involved with the Tudor banquets king Henry had a famous banquet which was massive it included;


STARTER
-Civet of hare
-Quarter of a stag
- A stuffed Chicken ( covered in German sauce, sugar plums and pomegranate seeds)
- Loin of veal ( covered in German sauce, sugar plums and pomegranate seeds)
- Enormous pies and Smaller pies.
-a whole deer
-a gosling
- three capons
-six chickens
- ten pigeons
-one young rabbit.
- seasoning, stuffing, loin of veal,2 pounds of fat,26 boiled eggs.

SECOND COURSE
There was a roe-deer, a pig, a sturgeon cooked in parsley and vinegar, and covered with powdered ginger; a kid, two goslings, twelve chickens, as many pigeons, six young rabbits, two herons, a leveret, a fat capon stuffed, four chickens covered with yolks of eggs and sprinkled with powder de Duc (spice), a wild boar.

THIRD COURSE
Some wafers, and stars; a jelly, part white and part red, representing the crests of the main guests.


FOURTH COURSE
Cream with Duc powder, covered with fennel seeds preserved in sugar; a white cream, cheese in slices, and strawberries; and, lastly, plums stewed in rose-water.


FIFTH COURSE
Besides these four courses, there was a fifth, entirely composed of the prepared wines then in vogue, and of preserves. These consisted of fruits and various sweet pastries. The pastries represented stags and swans, to the necks of which were suspended the arms of the Count of Anjou ..."







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