Menu for Lent assizes, ca. 1620, L.f.45
For related articles, consult Manuscripts (disambiguation).
This article features a transcription of a Folger Shakespeare Library manuscript,Menu for Lent assizes, L.f.45, (ca.1620), featured in the Age of Lawyers Exhibition, September 12, 2015-January 3, 2016.
More manuscripts from this collection can be found in Guide to the E. Williams Watermark Collection, including the Papers of the Hale Family of King's Walden and Other Papers
This lavish menu for a judges' dinner at an assize strains the mind as it tempts the palate. Among many other foods, it includes salads, stewed oysters, roast turkey, mince pies, boiled pigeons, roast tongue, fresh salmon, soused pig or veal, unspecified hors d'oeuvres, Westphalian bacon, fruit jelly, and custard—all followed by a second course and washed down with a choice of wine.
Below is a semi-diplomatic transcription of leaf 1 recto of Folger manuscript L.f.45. The transcription below was created by the Early Modern Manuscripts Online (EMMO) project. To access an image of the original leaf, click on each transcription's heading.
[note: following written in the left hand column]
ffryday Grant Iurye vndershreif
Boyldemeate & stewed broth
Ling & Butter
Rost Tungh hot
pippen pye or custerd
Butter & green fish
Boyld meate in stewed broth
[note: following written in the right hand column]
ffor Master sherifes Table
ffriday dinner 3 messe
Butter & Sallets hote
fforst Boyld meate
Sowsed pigg or veale
Cold bake meate
Rost cocke & paterige
Boyld Carpe hot
Cold bate meate
pickled oysters & anchoves
Note: the following two lines are written to the side of the main text
Note: the following notes are written horizontally at the bottom and struck through
Att Thomas Hills the elder
Taylor iij beddes
Att Campson Clarkes house
Taylor ij beddes
Att James Goodmans house
Chandler ij beddes