1. Henry VIII menu
By Chef
Yoan Tonev

2. Contents The Banquet Menu First Course Second Course Third Course
Fourth Course
Fifth Course
The drinks
Tudor Table Manners Facts

3. Henry VIII Banquet Menu
First Course
Civet of hare (Whole hare marinated in red wine and berries)
Crab with boiled onions.
Stuffed chicken.
Quarter of Stag
Loin of veal covered in German sauce , sugar plums and pomegranate seeds
Second Course
A roe deer
A wild boar [pig]
Some herons
An oxen
12 chickens
12 pigeons
6 Rabbits
Third Course
Wafers and stars;
a jelly part white and part red, representing the crests of the main guests
Fourth Course
Cream with duck powder, coved with fennel seeds, preserved in sugar.
White cream.
Sliced cheese and strawberries.
Plums stewed in rose water.
Fifth Course
Wines and preserves made from fruits and various sweet pastries.
Drinks
Sherry Cider
Spiced wine, Mead
Beer, Ale

4. First Course
Civet of hare (Whole hare marinated in red wine and berries)
Crab with boiled onions.
Stuffed chicken.
Quarter of Stag
Loin of veal covered in German sauce , sugar plums and pomegranate seeds.

5. Second Course A roe deer A wild boar [pig] Some herons An oxen
12 chickens
12 pigens
6 Rabbits

6. Third course Wafers and stars;
a jelly part white and part red, representing the crests of the main guests

7. Fourth Course
Cream with duck powder, coved with fennel seeds, preserved in sugar.
White cream.
Sliced cheese and strawberries.
Plums stewed in rose water.

8. Fifth Course
Wines and preserves made from fruits and various sweet pastries.

9. Drinks Beer Sherry Cider Spiced wine
Mead (is honey, spices,water,fruits and hops.
Ale

10. Interesting Tudor Table Manners!
Wash your hands before you eat. Keep your hands and nails clean. Cut your meat into small pieces. Don’t slurp your soup. Don’t throw your bones on the floor. Don’t stuff your mouth. Don’t pick your teeth. Don’t make rude noises. Don’t scratch yourself. Don’t talk with your mouth full. Don’t full asleep at the table. Don’t put your elbows on the table. Empty and wipe mouth before drinking so that the communal cup doesn’t get dirty.

11. Menu prepared by Chef Yoan Tonev
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