The institution, laws & ceremonies of the most noble Order of the Garter collected and digested into one body by Elias Ashmole ...

CHAP. XXII. THE Ceremonies OBSERVED ON THE Last Day OF THE FEAST. (Book 22)

SECT. I. Of Proceeding to the Chapter-house in the Morning.

IT is observed by the Author of the Rationale, upon our Book of Common-Prayer, a 1.1 That great Solemnities have some days after them, to continue their memory in Prorogationem Festi, which are b 1.2 added as Attendants in honor of the Feast. And it may be well enough presumed, that upon this ground, the Founder lengthened out the Feast of St. George with part of the following day; one being too little to contain all the Ceremonies, design∣ed by him to set forth the State of this high Festival.

Among the * 1.3 Iews, the last day of the Feast of Tabernacles was taken for the greatest day; but though it be not so to be understood here, yet doth this last day share in a very great part of the Solemnity of the Feast; for in the distri∣bution of the Ceremonies, there are appointed to it particulars, both Civil and Solemn. As first, the Affairs transacted in Chapter, chiefly concerning the Election of Knights, with their Proceeding to the Chappel; and secondly, the Services used in the Chappel, viz. the Offring of Gold and Silver, and Hatchments of deceased Knights-Companions.

The bringing of the c 1.4 Sword into the Presence, the setting the Proceeding in or∣der, and the manner of the Soveraign and Knights Proceeding to the Chapter-house, is performed in the same sort as it was on the Eve of the Feast; the So∣lemnity differing only in this, that then the Soveraign and Knights-Companions are obliged by the Statutes, to proceed in full Robes; here, by the indulgence of King Henry the Eighths d 1.5 Statutes all are dispensed with, saving the upper Robe or Mantle: and where then, the Image of St. George was worn pendent at the Collar of the Order, now a blew Ribband sufficeth; and in lieu of their Caps and Feathers, they now wear only their ordinary Hats.

First, therefore the e 1.6 Knights-Companions and Officers of the Order, repair to the Soveraigns Privy Lodgings, and there attend his going into the Presence Chamber.

The Officers of Arms, Prebends, and Alms-Knights, as also the Knights-Compa∣nions Servants, (habited as the Day before) meet in the several places they then did, and there wait the Soveraigns coming forth.

The Soveraign attended with his Train-bearers, enters the Presence, and takes his Stand before the State.

The Proceeding advanceth towards the Chapter-House, in the accustomed Order.

Generally, and for the most part, the Proceeding passeth on foot (and some∣times on Horseback) the publick way: yet the late Soveraign King Charles the First, used now and then, to pass the private way, f 1.7 over the Terrace. But an. 15 Iac. Reg. there was no solemn proceeding at all, for the publick way was so g 1.8 pestered with Carts, that the Soveraign and Knights-Companions were con∣strained to pass to the Chapter-House in their ordinary Apparel, and put on their Mantles there.

It was the ancient Custom, to celebrate a Chapter in the Morning of the last Day of the Feast, before the Soveraign proceeded to the Chappel, whereinto the Soveraign and Knights-Companions entring and opening the same, have given dispatch to such affairs relating to the Order, as were, either not finished or treated of in the Precedent Chapters: but the chief business then is to make Election of Knights, where any Stall is void.

Which Chapter, hath sometimes (when the Soveraign did not go to the Chap∣pel) been kept in the h 1.9 Privy Chamber, and the present Affairs dispatcht in that Room; and then the Soveraigns Lieutenant waving the Chapter-House, hath pro∣ceeded straight on to the Chappel, and entred in at the South Door thereof.

SECT. II. Of the Elect Knights Proceeding into the Choire.

WHere an Election hath been made of a Person then present at Court, he is called in to the Chapter-House by Garter according, to the usual manner. Where the Garter is buckled about his Leg, and the George put about his Neck; (of which particular Ceremony we have i 1.10 already spoken) this being done, it hath been usual for the Elect▪ Knight to receive the further honor of passing

immediately in the Proceeding to the Chappel, whether it were from the Chapter-House, or Presence-Chamber, which he doth in his k 1.11 ordinary apparel, always bare∣headed, as did the l 1.12 Earl of Northumberland, an. 11 Car. 1. and without any other Ornaments of the Order, saving the foresaid Garter and George: and the place allowed him in the Proceeding, is between the Knights-Companions and the Offi∣cers of Arms, of which there are a multitude of Presidents.

In this place m 1.13 Sir Henry Sydney rode, in the Proceeding to the Chappel at Windesor, an. 6 Eliz. and here went the Lord n 1.14 Hunsdon immediately after he was elected, an. 3. Eliz. so also the o 1.15 Earl of Northumberland the 5th of the same Queen.

But where two Knights have been Elected, they then proceed together before the Knights-Companions, (the Senior being taken on the right hand) as did the Earl of p 1.16 Arundel and Visc. Rochester, an. 9 Iac. Reg. and the Earl of q 1.17 Rutland and Sir George Villars, an. 14 Iac. Reg. Howbeit Charles Duke of York, being elected at the same time, went in the Proceeding r 1.18 next before the Prince his Brother, then the Soveraigns Lieutenant.

When the Proceeding is arrived at the Choire Door, the Alms-Knights, Pre∣bends, and Officers of Arms, the Knights-Companions and Officers of the Order, enter with usual Ceremony, and take their several Stations, as on the Eve; and lastly, the Soveraign, if present. The Elect Knight also enters in tourn as he proceeded, and is s 1.19 placed by Garter next before the lowest Stall; or if there be two newly Elected, and both proceed to the Chappel, the one is placed under the lowest Stall on the Princes side, the other under the lowest Stall on the So∣veraigns. But if any great State pass in the Proceeding, he then is placed be∣fore such Stalls as is designed for him; and so was t 1.20 Charles Duke of York, an. 9 Iac. Reg. to wit, before the Stall next below the Princes.

Being thus placed, they are there to u 1.21 stand all Service time; for so did the Earl of w 1.22 Suffolk, an. 3 Car. 1. the Earl of x 1.23 Northampton, an. 4 Car. 1. and the Earl of y 1.24 Northumberland, an. 9 Car. 1. nor are they to make any more Reverences than at their z 1.25 coming into the Choire, and passing out, unless a Stool be brought in and they permitted to sit down, and then are they obliged to make their Reverences * 1.26 upon all occasions, when they either sit or rise.

Nevertheless, by reason of the length of the Ceremonies, and in case of Age or Infirmity, the Knights Elect, have obtained Licence from the Soveraign, or his Lieutenant, to sit down and be covered. So, for like cause, the Lord a 1.27 Burleigh in Queen Elizabeth's Reign, and the Earl of Southampton, an. 13 Car. 2. were permitted to sit. The like indulgence had the Earls of b 1.28 Dunbar and Penbroke, an. 6 Iac. from the Prince, (then the Soveraigns Lieutenant) and also the Earl of c 1.29 Rutland, and Sir George Villars from the Soveraign, an. 14 Iac. Reg. and lastly Iames Duke of York, d 1.30 an. 17 Car. 1. But, though the favour of reposing at this time is allowed, the e 1.31 Stool may not to be brought into the Choire, before the Soveraign has been pleased, by some publick signal, to give him leave to sit down, and then to be called for and not before; though it ought to be in readi∣ness, in some place near and unseen.

SECT. III. Of the Ceremonies performed at Divine Service.

AND now to pass on: When the Soveraign, hath ascended his Royal Seat, The Knights-Companions in due order take their Stalls.

The Officers of the Order their Seats; and then

The Prelate (with the Serjeant of the Vestry before him) goes up to the Northside of the Altar, and begins the Morning Service.

After him, the Verger of the Colledge proceeds up before two Prebends; who put on their Copes on the Southside of the Altar, and assist in the Divine Offices.

But whereas the late Soveraign King Charles the First, of ever Blessed Memory, had throughout all his Raign, a Sermon preached before him, on every Tuesday Morning, it sometimes fell out that this latter Feast day, hapned to be on a Tuesday, (as it did an. 8. of the same Soveraign at Whitehall) and then f 1.32 at such time as the Prelate was otherwise to proceed up to the Altar, the Pulpit was brought into the Choire, and placed in the g 1.33 middle of the lowermost Haut Pas, and immediately the Sermon began: which being ended, it was removed, and forthwith the h 1.34 Prelate proceeded up to the Altar as usually, and began Service.

* 1.35 In this Morning Service (before the Reformation of our Church) was the i 1.36 Mass of Requiem solemnly sung by the Abbot of Tower-hill, for the Souls of the Knights-Companions and all faithful Souls departed; and this was taken care for by the k 1.37 Statutes.

As also, that at the Celebration thereof, l 1.38 all the Knights at the Feast should be present, unless any one were hindered by some reasonable cause, or in spe∣cial manner Licenced by the Soveraign.

At this Celebration were the deceased Knights-Companions Atchievements also Offered, with solemn Ceremony; concerning which we shall discourse at large m 1.39 anon.

* 1.40Another Ceremony belonging to the service of this Morning, is the Offring of Gold and Silver, which when the first Sentence of the Offertory hath been pronounced, is again performed by the Soveraign (or his Lieutenant) and Knights-Companions present.

The Ceremonies and Circumstances appertaining thereunto at this time, are the same throughout in all particulars, as are set down to be observed at the like Offering on the Feast Day; and therefore for avoiding Repetition, we shall refer the Reader to the place where that is treated on n 1.41 before.

* 1.42 After all the before-mentioned Ceremonies in the Chappel, and Divine Ser∣vice are ended, the Prelate descends from the Altar to his Form; Whereupon all prepare to go out of the Choire (which is exactly performed in the usual order, as on the Eve of the Feast) from whence, the Soveraign and Knights-Companions most commonly proceed to the Chapter-House, where being entred, they immediately p 1.43 put off their Mantles, and therewith the Ceremonies of this Grand Feast take ending.

Heretofore, when the Feast was held at Whitehall, the Soveraigns Lieutenant and Knights-Companions were accustomed, to put off their Mantles q 1.44 without the Chappel-Door, assoon as they returned from Morning Service. But an. 13 Car. 1. at the finishing of this Morning Service, the r 1.45 Proceeding went back before the Soveraign to the Presence-Chamber, so also an. 19 Car. 2. and in like manner an. 17 Car. 1. s 1.46 it marched before the Soveraign in order, from the Cathedral Church in York, to the Soveraign Palace, before they put off their Mantles.

SECT. IV. The Diets at some of the Grand Feasts.

WE were unwilling to interrupt the Course of the Ceremonies relative to this Grand Feast, with what some will esteem perhaps improper, if not tri∣vial: nevertheless since others judge it may contribute to the setting forth the Grandeur and Magnificence of it, if the particulars of the Diets be made known, we shall add for Corolary, an account of some of them here.

An Ordinance for the King,* 1.47 the Queen, and the Knights of the Garter at Windesor, for Saturday Supper and Sunday Dinner, the 28. and 29. days of May, an. 11. Reg. Henrici Octavi.

Saturday Supper	Sunday Dinner
first Course.	first Course.
Canell. Soppus to Potage.	A George on Horseback.
Organs of Ling Standerd.	Chikins in brewel.
Salmon Calver.	Pestel of Hert for gr. sh.
Pyke in Erblade.	Capons in Erblade.
Plece.	Cignets.
Bremes mar.	Carpes of Venison.
Cunger gr.	Capons of halt gr.
Solles in solemsauce.	Herons.
Moletts in grave.	Pyke in Latum sawce.
Tenches in Gresell. sawce.	Salman Calver.
Carpe in sharpe sawce.	A made Dish.
Creves mar.	Pies of Paries.
Dowsetts desire.	Custard planted with Garters.
Tart covered.	A Tart closed with Arms.
	Fritor Lion.
	Prewne Orangs.
	Vno eq. per pero
	Leche.

Second Course.	Second Course.
Mainem•• Royal.	A Sotelte.
Halebut in engrailed.	Iely Ypocras.
Fresh Sturgion.	Kind Kid.
Base.	Fesants.
Sowre Moletts.	Brewes, or Mewes.
Bremes aque dulc.	Godwits.
Perches in soyle.	Birds of the Nest.
Eliis gr. rost.	Chikens.
Chines of Salmon r.	Peions.
Porpos in Armor.	Rabets.
Creves—dozen.	Peres made.
Orangs bak.	Sturgion r.
Tart melior.	Creves dd.
Leche Cumforte.	Quales.
	Venison in past.
	Tart party.
	Orangs bak.
	Leche.

For the Knights Dinner on Sunday.

First Course.	Second Course.
Chikins in brewel.	Iely Yppocras.
Pestels or gr. schare.	Kyd or Lambe peru.
Capon in Erblade.	Fesaunts.
Cignets or Green-Geese.	Quales.
Carpis of Venison or Veal.	Chikins.
Herons or Gullys.	Pigeons.

Pyke or Lampre p.	Rabets.
Salmon Calver.	Sturgion r.
Pies of Paris.	Creves dd.
Custard Plancyd.	Venison in past.
Fryttors.	Tart party.
	Bawdrets or Orangs bak.
	Leche.

This Fare followeth the Knights at the second Table.

First Course.	Second Course.
Potage.	A Viande.
Gr. Schare.	Lambe.
Capon boiled.	Chikins or Pigions.
Green Geese.	Venison bak. or Tart.
Veal rosted.	Creves dd.
Pies or Custard.	Leche or Frittor.
Lampre pr.
Frittor or Leche.

This Fare is for the first Hall.

First Course.	Second Course.
Potage.	A Viand.
Gr. Schare.	Lamb.
Capon boiled.	Chikins or Pigions.
Green Geese for 12 or 16 Mess.	Venison bak.
Veal.	Leche or Frittor.
Pies or Custard paru.
Frittor.

Waste to be given by the great Officers Cxx, Mess.* 1.48 Beef, Veal, Geese, and Capon. Waste to be dealt at Gate, viz. CCCC. Mess. Beef, Veal, and Bakemeats, Venison or other.

This course for giving Waste, was continued until an. 12. Car. 2. that the Pur∣veyances and Provisions for the Kings Houshold, were taken away by Act of Par∣liament.

A Proportion made for the foresaid Feast of St. George.* 1.49

Beef	24
Moulton	92
Veales.	74
Pykes	24
Lampre pr.	240
Cygnets	3 doz.
Green Geese	18 dd.
Herons	8 dd.
Fesants	4 dd.
Brewz or Gullys	6 dd.
Goddwitts	5 dd.
Birds of the Nest	200.
Pigeons	50 dd.
Chikins	52 dd.
Rabits	36 dd.
Capon of gr.	12.
Capon k.	8. dd.
Capon cos.	16. dd.
Hens.	40. dd.
Kyds	14
Lambs Sukkers	14
Lambs gr.	96
Young Cranes	3 doz.
Dottrells	5 dd.
Quails	15 dd.
Creme	16 gall.
Crude	60 g.
Milk	60 g.
Butter and Eggs plenty.
Peacocks with their Tails Pastry.	16
Creme	24 g.
Crude	80 g.
Milk	76 g.
Aples	200.
Oranges.	300.
Butter to serve the said Feast.
Eggs to serve the said Feast.

	l.	s.	d.
The charge of the whole came to	431	03	09

For the Feast of St. George, held at Whitehall, on Munday the 22. and Tues∣day the 23. days of April, in the 19. year of the Reign of our Soveraign Lord King Charles the Second, An. Dom. 1667.

The Supper for the Soveraign on the Eve (being Munday night) was prepared and set upon the Table in the Banqueting-House, two by two, beginning at the East end of it, and the rest of the Dishes were set upon the other Dishes, as Ri∣nders in the middle.

	First Course.
1. Ducklings boyled xij.	21. Petty Paties.	2. Veal Arago.
3. Salmon boyled j. case.	22. Rabbits fryed xij.	4. Pidgeon Pye.
5. Green Geese xij.	23. Sallet.	6. Gammon Bacon with iiij Pullets greatcourse.
7. Pike with Prawns, Cockles, and Oysters.	24. Capon good per Sal∣lets iiij.	8. Bisk Pigeons xij.
9. Venison Pye.	25. Rabbits marrionated	10. Chines Mutton and Veal iij.
11. Chickens boyled xij.	26. Hashed Sallet.	12. Hens with Eggs hasht vj.
13. Carps Great iij.	27. Cold Sparagra••s.	14. Oyster Pye.
15. Tongues and Vdders iiij.	28. Pickled Sallets.	16. Capons boyled ij.
17. Kid j. case.	29. Sweet breads Arago.	18. Pullet a Granow iiij.
19. Beatilia Pye.		20. Capons fat. v.
	Second Course.
1. Veal Soust ij.	21. Tongues iiij.	2. Salmon col.
3. Pullets Great vj.	22. Leich.	4. Tongue Pye.
5. Ducklings xij.	23. Anchovis, Caveare, and pickled Oysters.	6. Leverets vj.
7. Lobsters vj.	24. Eggs of Portugal.	8. Chickens fat xij.
9. Pheasants with Eggs vj.	25. Blamange.	10. Skerret Pye.
11. Partridges xij.	26. Creame Pistache.	12. Turky Chicks xij.
13. Crabs buttered vj.	27. Sparragrass.	14. Tarts sorts.
15. Gammons Bacon ij.	28. Ielly.	16. Pigeons tame xij.
17. Chickens marriona∣ted xij.	29. Prawnes.	18. Lamprey Pye.
19. Pullets Soust vj.		20. Sallet.

Four Mess of Fare served to Supper on the Eve to the Knights-Companions Ta∣bles, viz. one to the Duke of Yorks Table, and three to the other six Knights then present, and one Mess of the same fare to the Prelate and the other Offi∣cers of the Order.

First Course.	Second Course.
Capons boyled ij.	Pullets great vj.
Wildboar Pye.	Gammon Bacon ij.
Kid j. case.	Ducklings xij.
Carpes great iij.	Carpes Soust ij.

Chicken Pye frosted.	Partridges viij.
Gammon Bacon with 4. Pullets great.	Lamprey Pye.
Oyster Pye.
Bisk of Shelfish.	Turkey Chicks xij.
Venison Pye.	Prawnes.
Bisk Pigeons xij.	Pidgeons tame xij.
Tongue and Vdders iiij.	Tongues iiij.
Pike great.	Chickens fat xij.
Capons fat iiij.	Tongue Pye.
Turkey Pye.	Rabbets xij.
Jegot Multon ferst.	Anchovis Caveare and pickled Oy∣sters.
Veal Arago.
Green Geese x.	Leich.
Beatilia Pye.	Lobsters vj.
Chickens boyled xij.	Sparagrass.
Sweet Breads Arago.	Tarts Sorts.
Sallets.	Ielly.
	Sallets.
	Blamange.

The Soveraigns Dyet on St. Georges Day Dinner.

	First Course.
1. Wild-Boar Pye.	21. Line Veal larded and col. iij.	2. Veal Arago.
3. Chine of Beef.	22. Cold Sparagrass.	4. Haggest Puddings.
5. Beatilia Pye.	23. Hasht Sallets.	6. Capons fat v.
7. Ducklings boyled xij.	24. Almond Pudding.	8. Gammon Bacon and Pigeons.
9. Chines Multon and Veal iij.	25. Sweet Breads.	10. Capons boyled ij.
11. Venison boyled.	26. Sallet.	12. Pikes rosted ij.
13. Carpes great iij.	27. Petty Pattyes.	14. Pigs rosted ij.
15. Venison Pye.	28. Puddings white and Black.	16. Green Geese xij.
17. Turbut.	29. Rabbets fryed xij.	18. Chicken Pye.
19. Turkey Pye.		19. Chicken marriona∣ted xij.
	Second Course.
1. Pullets Soust vj.	21. Pickle Sallet.	2. Tongue Pye.
3. Salmon col.	22. Tongues iiij.	4. Blamange.
5. Rabbets rosted xij.	23. Eggs Portugal.	6. Crabs butter'd vj.
7. Phesants with Eggs vj.	24. Shardoones.	8. Pidgeons tame xij.
9. Chickens rosted xij.	25. Leach.	10. Bisk shell fish.
11. Oysters, Skerets, and Sweet-Breads.	26. Luke Olives.	12. Ducklings rosted xij.
13. Tart sorts.	27. Sparagrass.	14. Lobsters rosted vj.
15. Gammon Bacon.	28. Pickeld Oysters.	16. Piggs soust.
17. Lamprey Pye.	29. Prawnes.	18. Veal hasht.
19. Salmon boyled j. case		20. Peacock Pye.

Four Mess of Fare served to the Knights-Companions, and one Mess to the Prelate, &c. on St. Georges Day Dinner.

	First Course.
1. Sallet.	17. Green Geese x.	2. Chickens boyled xij.
3. Loin of Veal larded with coll.	18. Carpes great iij.	4. Turkey Pye.
	19. Haggest Pudding.	6. Salmon j. case.

5. Piggs ij.	20. Beatilia Pye.	8. Venison Pye.
7. Chine Beef.	21. Pullets great vj.	10. Shoulder Multon in blood with Steaks.
9. Gammon Bacon and iiij. Pullets great.	22. Sallett.	12. Capons fat iiij.
11. Bisk Pidgeons xij.		14. Kid j. case.
13. Chicken Pye frosted.		16. Veal Soust.
15. Wild Boar Pye.
	Second Course.
1. Sallet.	17. Leach.	2. Piggs Soust.
3. Gammons Bacon ij.	18. Sparagrass.	4. Salmon col.
5. Ducklings xij.	19. Crabs butter'd vj.	6. Chickens fat xij.
7. Oysters, Skerrets, and Sweet-bread.	20. Lamprey Pye.	8. Bisk Shelfish.
	21. Ielly.	10. Lobsters vj.
9. Pidgeons tame xij.	22. Blamange.	12. Tarts sorts.
11. Rabits xij.	23. Sallet.	14. Pullets soust.
13. Peacock Pye in Pride.		16. Anchovis, Caveare, and Pickled Oysters.
15. Dried Tongues iiij.

The Banquet served at the Feast of St. George, the 22. and 23. of April an. 19 Car. 2.

Supper on the Eve.

For the Soveraigns Table, 8 Basons, 20 Boxes in each Bason, one pound in each Box. Preserves 4 Dishes, two pound in a Dish. Creams 2 Dishes, and one pound of Eringoes, and one pound of Rocks to garnish each Bason.

For 4 Mess of the Knights-Companions, and one Mess for the Prelate, &c. to each Mess 2 Basons, 16 Boxes in a Bason, 3 quarters of a pound in a Box. 2 Dishes of Preserves, 2 pound in a Dish, and 2 Dishes of Creams, and half a pound of Eringoes, and half a pound of Rocks to garnish each Bason.

The like for Dinner on St. Georges Day.

After Dinner and Supper, when the Soveraign and Knights-Companions wash, 6 Bouls, one for the Soveraign of 6 pound of Comfits, and •• other Bouls for the Knights-Companions and Prelate, &c. 4 pounds in each Boul, ••arnished with Erin∣goes, and Rocks and Violet Cakes, half a pound of each to each Boul.

We have seen several Bills wherein the Diets belonging to the Officers of Arms are set down, both for their Supper on the Eve, and Dinner on the Feast Day, which were not less than 20 Dishes, and sometimes 24 Dishes besides the Ban∣quet: These Bills were usually given to the Junior Pursuivants, by the Clearks of the Kitchin, by which they called for the Dishes.

Among the memorialls of the Grand Feast held an. 19 Eliz. it is noted, that on the * 1.50 Eve, the Heralds had at Supper the Diet as was accustomed, viz. ‖ 1.51 16 Dishes at the first Course and 8 at the second: but see here their Diets at the Grand Feast at Whitehall, an. 19 Car. 2.

Monday Supper 22 April.

First Course.	Second Course.
Sallets.	Pullets great iij.
Veal and Capon boyled.	Chickens fine viij.
Chickens boyled viij.	Pidgeons fat. xij.
Multon rosted.	Rabbits vj.
Veal Rosted.	Lobsters iiij.

Turkey.	Prawns CCC.
Capons good ii.	Turkey-Pye.
Lamb, side.	Tart Sorts.
Pigeon-Pye.	Sparagrass CC.
Stump-Pye.	Gamon Bacon.
Green Geese vi.	Tongues ii.
	Ielly.

Manchets fine	x.
Cheate fine	vi.
Course	x.
Beer	viij Gallons.
French Wine	ii. Gallons.
Sack	ii. Quarts.
Ale	iiij. Bottles.

The same served the next day Dinner, only the roast Veal was exchanged for boiled Beef.

For Supper on Sunday night, at Windesor, the 28. of May 1671. being the Eve of the Grand Feast, there was prepared for the Soveraign, the Dyet here∣after mentioned, and set upon his Table in St. George's Hall, in the order following, two by two, beginning at the South end of the Table; which being fill'd, the rest of the Dishes were set upon stands in the midst.

	First Course.
1. Chickens boiled xii.	21. Petty Patties.	2. Salmon boiled.
3. Veal Arago.	22. Rabits fryed viii.	4. Lamb stewed.
5. Vmble Pye.	23. Sallet of Herbs.	6. Bisk Pigeons xii.
7. Green Geese vi.	24. Mullets soust vi.	8. Pikes with Pawnes, Oysters, and Cockles.
9. Chine Multon & Veal iv.	25. Rabits marrionated viii.	10. Venison Pye.
11. Ducklings boiled xii.	26. Hasht Sallet, with iv Capons.	12. Carpes great iii.
13. Hens hasht v	27. Soales marrionated two pair.	14. Turkies aladob vi.
15. Venison boiled q.	28. Sallet of Pickles.	16. Bisk Shelfish.
17. Capons boiled ii.	29. Sweet breads arogo.	18. Pullets a granoul vi.
19. Beatilia Pye with Patties.		20. Capons fat v.
	Second Course.
1. Pullets fat rosted vi.	21. Tougues iv.	2. Veal and Pigs soust.
3. Cold Salmon.	22. Pease.	4. Ducklings x.
5. Tongue Pye.	23. Anchovis Caveare & pickled Oysters.	6. Leverets vi.
7. Chicks fat xii.	24. Egs of Portugal.	8. Lobsters rost vi.
9. Pheasants with Egs vi.	25. Blamang.	10. Turkey Chicks xii.
11. Gaudwitts x.	26. Creame Pistache••.	12. Crabs buttered vi.
13. Quails xxiv.	27. Scollops.	14. Pigeons tame xii.
15. Tarts sorts.	28. Ielly.	16. Gamons Bacon ii.
17. Crawfish butter'd.	29. Prawnes.	18. Egg Pies.
19. Ruffs xii.		20. Pullets soust vi.

Seven Mess, or several Services of Fare, served on the Eve of the Feast to the Knights-Companions; each Knight having a several Mess to Supper, and one Mess of the same fare to the Prelate, &c.

	First Course.
Capons boiled ij.			Chickens boiled xij.
	Crabs vi.	Sallets Pickles.
Pikes great ij.	Jegget Multon ferst.	Chicken Pye.
	Rabbets fryed viij. Pullets hasht iv.
Buck baked q.	Capons fat iv.	Salmon.
	Second Course.
Quails xviij.			Turkey Pye.
	Tarts sorts.	Ielley.
Tongue Pye.	Carpes large iij.	Rabets xij.
	Anchovies, Caveare and pickled Oysters.	Blamang.
Chicks fat xij.	Lobsters vi.	Pullets great vi.

The Soveraign's Diet on the Feast day, when the Table being made less, the Diet was reduced as followeth.

	First Course.
1. Wild Boar Pye.		2. Salmon.
3. Chine of Beef.	15. Sallet.	4. Haggest Puddings.
5. Beatilia Pie with Patties.	16. Sweet-breads.	6. Gamon Bacon with xij tame Pigeons.
7. Ducklings boiled xij.	17. Almond Pudding.	8. Chickens boiled xij.
9. Chine Multon and Veal iv.	18. Petty Patties.	10. Pikes rosted ij.
11. Buck baked q.	19. Hasht Sallet with 4 Capons.	12. Green Geese vi.
13. Carpes great iij.	20. Chicks marrionated.	14. Chicken Pye frosted.
	Second Course.
1. Pullets soust vi.		2. Tongue Pye.
3. Rabbets rosted xij.	15. Sallets of Pickles.	4. Cream Tarts.
5. Pheasants with Egs vi.	16. Eggs of Portugal.	6. Crabs buttered vi.
7. Quails xxiv.	17. Ielly.	8. Pigeons tame xij.
9. Lobsters vi.	18. Luke Olives.	10. Chicks fat xij.
11. Gamon Bacon with ij Tongues.	19. Pease.	12. Ruffs xij.
13. Tarts sorts.	20. Prawnes.	14. Ducklings xij.

Seven Mess, or several Services of Fare served to the Knights-Companions, and one Mess to the Prelate, &c.

	First Course.
Ducklings boiled xii.			Chicks boiled xii.
	Rabbets fry'd viij.	Carpes great iij.
Chine of Beef.	Gamon of Bacon with iiij Pullets great.	Buck baked q.
	Stump Pye.	Sallets of Pickle.
Wild Bore Pye.	Shoulder of Multon in blood with Steaks.	Capons fat iiij.
	Second Course.
Phesants iiij.			Quails xviii.
	Artichokes.	Anchovis Caviare and pickled Oysters.
Chicks fat xii.	Tarts sorts.	Ducklings vi. and Green Geese vi.
	Lamprey Pye.	Ielly.
Gamon Bacon with ii Tongues.	Pigeons tame xii.	Red Dear Pye.

A Diet served to the Lords, that attended the Soveraign at Supper, on the Eve of the said Feast.

First Course.	Second Course.
Capons boiled ij.	Quails xviij.
Chicks boiled xij.	Turkey Chicks x.
Crabs buttered vi.	Tarts sorts.
Sallets of Pickle.	Ielly.
Pikes Great ij.	Tongue Pye.
Iegget Multon ferst.	Carpes large iv.
Chicken Pye.	Rabbets xij.
Rabbets fryed viij.	Anchovies Caviare, and pickled Oysters.
Pullets Hasht iv.	Blamang.
Buck baked q.	Chickens fry'd xij.
Capons fat iv.	Lobsters vi.
Salmon.	Pullets greese vi.
Veal.	Ducklings xij.
Soals large ij pair.	Pigeons tame xij.

For the same Lords Dinner on the Feast day.

First Course.	Second Course.
Ducklings boiled xij.	Pheasants iv.
Chicks boiled xij.	Quails xviij.
Rabbets fryed viij.	Artichokes.
Carpes great ij.	Anchovies Caveare and Pickled Oysters.
Chine Beef.	Chickins fat xij.
Gamon Bacon with iv Pullets.	Tarts sorts.
Buck baked q.	Ducklings vi. and Green Geese vi.
Stump Pye.	Lamprey Pye.

Salletts of Pickles.	Ielly.
Wild Boare Pye.	Gamon Bacon.
Shoulder of Multon in blood with Veal.	Tongues ii.
Capons fat iv.	Pigeons tame xii.
Veal.	Red Deer Pye.
Pullets of Greese iv.	Crabs buttered vi.
	Blamang.

The Banquet served at the said Feast.

The Soveraign's Table on the Eve.

• One Charger of China Oranges, containing 50.
• Seven Chargers of Confections, in each Charger 20 Boxes; in each Box one pound of dried Confections.
• Two Plates of Duke Cherries, 4 pound in each Plate.
• One Plate of Red Strawberries, containing one Gallon.
• One Plate of White Strawberries, containing two Gallons.
• One Plate of Ice Cream.
• Three Plates of liquid Sweetmeats, in each Plate 3 pound.

The same for the Feast day at Dinner.

To each of the 7 Tables for the Knights-Companions, on the Eve.

• Two Chargers of Confections, in each Charger 14 Boxes.
• One pound of dried Confections in each Box.
• One Plate of Duke Cherries, containing 2 pound.
• One Plate of Red Strawberries, containing 1 Gallon.
• One Plate of liquid Sweetmeats, containing 3 pound.

The same for the Feast day.

For the Prelate of the Garter, &c. on the Eve.

• Two Chargers, 14 Boxes in each Charger.
• One Plate of Duke Cherries, containing 2 pound.
• One Plate of Red Strawberries, containing 1 Gallon.
• One Plate of liquid Sweetmeats, containing 3 pound.

The same Service to the Lords who attended the Soveraign, And so the same to the Prelate and Lords the next day.

One Charger of Confections for the Heralds, containing 10 Boxes each Meal.

The Dyets provided for the Officers of Arms at Supper and Dinner, were at each Meal 20 Dishes:

The same Diet served in the same manner.

To the Prebends

xx Dishes.

To the Alms-Knights

xx Dishes.

To the Petty Canons

xx Dishes.

To the Choristers

xx Dishes.

The Diet served to the Officers of his Majesty's Board of Greencloth was xiv Dishes.

To the Chief Cleark of the Kitchin

vii Dishes

To the Gentlemen of the Chappel

xiv Dishes

To the second Cleark of the Kitchin

vii Dishes

To the Vestry

iij Dishes

To the Officers of the Iewel-house

iij Dishes.

To the Yeomen Vshers

x Dishes.

To the Children of the Chappel

vi Dishes.

To the Officers of the Confectionary

iii Dishes.

The Total of the Proportions of Provisions for the foresaid Feast.

• Beef xx Mess.
• Chines Beef ix.
• Multon xvij. Cases.
• Veal x. Cases.
• Tongues and Vdders xxxij.
• Piggs xlv.
• Lambs xx.
• Capons fat lxxx.
• Capons good ix doz.
• Pullets fat xx doz.
• Hens and Pullets course vj. doz.
• Chickens fat xx. doz.
• Chickens fine Lviij. doz.
• Pidgeons tame xxiiij. doz.
• Green Geese xv. doz.
• Ducklings xxxv. doz.
• Turkey Chickens ix. doz.
• Gaudwits ij. doz.
• Quails xxx. doz.
• Ruffs xxiiij.
• Pheasants iiij. doz.
• Leverets vj.
• Rabbets xxxv. doz.
• Kids xvij. cases.
• Cocks-Combs and Stones ij. doz.
• Peas xx Bushel.
• Sparagrass vj. M.
• Artichoaks CC.
• Beef for Gravy, CCxlix l.
• Multon ij. Cases.
• Veals iiij.
• Pork j. case.
• Bacon Lxxiiij l.
• Lard Cxxiiij l.
• Sweet Breads xviij. doz.
• Lambstones xx. doz.
• Pallats x. doz.
• Marrow-bones vij. doz.
• Sheeps Tongues ix. doz.
• Veal Cauls xiiij.
• Haggest bags xij.
• Galves Caldrons xviij.
• Ox Suet Lxviij l.
• Sheeps-feet vj. Gang.
• The small Guts of an Ox.
• Neats-feet vj. Gang.
• Caules and blood vj.
• Salmons xiiij.
• Soals large xxiiij. pair.
• Lobsters large Cxxxvj.
• Crabs large Cxviij.
• Mullets Lx.
• Prawnes xij. M.
• Cockles viij. Quarts.
• Scollops iiij. C.
• Lampry Pies xij.
• Sturgeon xxij. Mess.
• Whelks vj. Quarts.
• Pikes great xiiij.
• Carpes great Lxxx.
• Trouts large xxiiij.
• Crawfish MD.
• Oysters xij. Quarts.
• Westphalia Gammons Lxx.
• Dried Tongues C.
• Pickled Oysters xvj. Barrels.
• Anchovis xij l.
• Caveare viij l.
• Butter CCCLxx l.
• Eggs MM.
• Barberies ij. Gallons.
• Onions xij. Ropes.
• Cream ij. Gallons.
• Milk vj. Gallons.

Bake-meats for the said Feasts both hot and cold.

• Hot. Steak Pyes xiij.
• Hot. Stump Pyes xxj.
• Hot. Vmble Pye j.
• Hot. Beatillia Pyes with Patties vj.
• Hot. Venison Pyes xviij.
• Hot. Petty Patties ij. Dishes.
• Hot. Tarts sorts xxxviij.
• Hot. Single Tarts xx.
• Hot. Egg Pies ix.
• Hot. Chicken Pies frosted ix.
• Hot. Cream Tarts j.
• Cold. Tongue Pyes xxvij.
• Cold. Capon Pyes xxvij.
• Cold. Lamprey Pyes xij.
• Cold. Wild Boar Pyes xij.
• Cold. Red-Deer Pyes xij.

	l.	s.	d.
The whole charge of this Grand Feast amounted to —	2394	17	08••

Notes

• a 1.1

  Pag. 128.
• b 1.2

  Ibid. 174.
• * 1.3

  Iob. 7. v. 39.
• c 1.4

  Collect. W. le N. Cl.
• d 1.5

  Art. 12.
• e 1.6

  Collect. W. le N. Cl.
• f 1.7

  An. 7. Car. 1. MS. & an. 14. Car. 1. Palm. Iourn. pag. 20.
• g 1.8

  MS. penes E. W. G. f. 154. b.
• h 1.9

  Collect. W. le N. Cl.
• i 1.10

  Chap. 10.
• k 1.11

  Ex Collect. R. C. Cl. fol. ••. vid. etiam MS. pen. E. W. G.
• l 1.12

  MS.
• m 1.13

  MS. fol. pen. W. D. N. fol. 16. b.
• n 1.14

  Ibid. MS. fol. 3. b.
• o 1.15

  Ibid. f. 10. b.
• p 1.16

  MS. penes E. W. G.
• q 1.17

  MS. penes E. W. G.
• r 1.18

  MS. penes E. W. G.
• s 1.19

  Ex Collect. A. V. W.
• t 1.20

  MS. penes E. W. G. f. 149. b.
• u 1.21

  Collect. A. V. W.
• w 1.22

  Lib. R. p. 35.
• x 1.23

  Ibid p. 46.
• y 1.24

  MS.
• z 1.25

  MS.
• * 1.26

  MS.
• a 1.27

  MS.
• b 1.28

  MS. penes E W. G. fol. 147. b.
• c 1.29

  MS. penes E W. G. fol. 147. b.
• d 1.30

  Palm. large Iourn. pag. 421
• e 1.31

  MS.
• f 1.32

  Collect. W. le N. Cl.
• g 1.33

  Collect. W. le N. Cl.
• h 1.34

  Collect. W. le N. Cl.
• * 1.35

  Mass of Requiem.
• i 1.36

  Lib. N. p. 109.
• k 1.37

  E. 3. H. 5. Stat. Art. 14. H. 8. Stat. Art. 12.
• l 1.38

  E. 3. H. 5. Stat. Art. 14. H. 8. Stat. Art. 12.
• m 1.39

  Chap. 25.
• * 1.40

  Offering of Gold and Sil∣ver.
• n 1.41

  Chap. 21. Sect. 5.
• * 1.42

  Proceeding out of the Choire.
• p 1.43

  MS. pen. W. D. N. fol. 16. b. & MS. penes E. W. G. de an. 15. Iac. R vide porro Lib. R. p••g. 20. & 30. MS. pag. 14.
• q 1.44

  Ex eod. MS. penes W. D. N. f. 3. b. & 26. b. vide etiam Collect. W. le N. Cl. de an. 10. Eliz. Et MS. penes G.O.Y. pag. 113.
• r 1.45

  Lib. R. pag. 126.
• s 1.46

  Palm. Iourn. pag. 45.
• * 1.47

  Lib. MS. penes Rob. C••••. A••∣lesbury, fol. 1.
• * 1.48

  Ibid. fol. 3.
• * 1.49

  Ibid. fol. 4▪
• * 1.50

  MS. penes G. O. Y. pag. 113.
• ‖ 1.51

  MS. penes G. O. Y. pag. 113.