Menu for King Henry VIII and King Francis

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 PAYN PUREUZ Take 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. Apple sauce for roast pork. PIGGE SAUCE Take 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