pepperbeast

Now for a more humble Feast, or an ordinary proportion which any good man may keepe in his family for the entertainment of his true and worthy friends, it must hold limitation with his prouision, and the season of the yeere: for Summer affords what Winter wantes, & Winter is master of that which Summer can but with difficulty haue: it is good then for him that intends to feast, to set downe the full number of his full dishes, that is, dishes of meate that are of substance, and not emptie or for shew; and of these sixteene is a good proportion for one course vnto one messe, as thus for example,

First, a shield of Brawne with mustard: Secondly, a boyld capon; Thirdly, a boyld peece of Beefe: Fourthly, a chine of beefe rosted: Fiftly, a neates tongue rosted: Sixtly, a Pigge rosted:

Seuenthly, chewets back't; Eightly, a goose rosted: Ninethly, a swan rosted: Tenthly, a turkey rosted; the eleuenth, a haunch of venison rosted; the twelfth, a pasty of venison;

the thirteenth, a Kid with a pudding in the belly; the fourteenth, an oliue pye; the fifteenth, a couple of capons; the sixteenth, a custard or dousets.

Now to these full dishes may be added in sallets, fricases, quelquechoses, and deuised paste, as many dishes more, which make the full seruice no lesse then two and thirty dishes [emphasis mine], which is as much as can conueniently stand on one table, and in one messe: and after this manner you may proportion both your second and third course, holding fulnesse in one halfe of the dishes, and shew in the other, which will be both frugall in the spendor, contentment to the guest, and much pleasure and delight to the beholders. And thus much touching the ordering of great feasts and ordinary contentments.