1. King Henry VIII and King Francis I of France.
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. Apple sauce for roast pork.
French toast
Apple sauce for roast pork.
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.
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.

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