Tudor Food Select S lide
Feb 23, 2016
Tudor Food
Select Slide
Menu For The Visit Of King Francis 1
Peacock PieRoast Swan
Cockentrice (Roast Pig)Wild BoarVenison
Meat PiesBrown Trout
OystersCheese Balls
Salads with ArtichokesMushy PeasVegetable
White Bread RollsMarzipan
Spiced FruitsWine and Ale
Peacock Pie
Centre piece of feast. Expensive spices used in pie.Skin used as a visual display on top of pie.First served spitting fires.
Roast Swan
The dish is usually made with a sauce called chaudon made of vinegar, spices, and broth made from the swan's blood and giblets.
Cockentrice (Roast Pig)
Made by combining a pig and a capon into one creature, thus creating a "new" animal that would not only feed hungry folk but amuse and amaze them as well.
Wild Boar
Stuffed with fruit was usually the principal and choicest dish at any feast especially Christmas.
Venison
Mainly roasted For the rich, innards given to the poor and the term eat humble pie comes from this.
Marzipan Cake
Ladies of the house made the cake, not servants. Ingredients very expensiveOften decorated in gold leaf.
Other food facts• Oysters and fish, sourced from local rivers• All vegetable and salad had to be in season.• No potatoes until Elizabeth 1 had them brought back from
the Americas by Sir Walter Raleigh.• Bread was always served with a meal.• No fresh water, ale (beer) was drank with a meal, even
children drank it.• Only rich people drank wine.• Vegetables were considered the food of the poor. • Poor people would eat vegetables, bread and whatever
meat they could find, such as, rabbits, blackbirds, pheasants, partridges, hens, ducks and pigeon. They also used to eat fish from local rivers.
The KitchensTudor Times
• No Electricity/Gas• Army Of Cooks/Helpers• Food Cooked Over Fires,
young boys usually used to turn spits roasts over fires
• Water boiled over fire in big copper pots
Now 2014
• Electricity/Gas• 1 – 3 People Helping• All food cooked in oven or
microwave
DiningTudor Times
• Lords and Ladies and honoured guests sit at top table and rest of guests on other tables, most important sit closer to top table.
• Lords table decorated in fine linins, showed wealth.
• Top table always near window to get the best light.
• Napkins placed on left hand shoulder• Ate with spoons and knives. The rich
would have used spoons made of silver or pewter, and the poor would have used wooden spoons. Knives were used to cut the meat and then the pieces were eaten with fingers.
• Courses did not exist.• Servants washed hands for you before
eating.
Now 2014
• Everyone sits at same table (sometimes a children table).
• If an important dinner table decorated with best table cloths and table wear.
• Knives, forks and spoons used.• Usually three courses, starter,
main and dessert.• Wash hands yourself.