A Cod Medieval Menu

design-for-chelsea-arts-club-ball-1914Found, part of a menu for the Chelsea Arts Club Ball, which was held at the Albert Hall, March 4th 1914:

Some clear Soupe—warme, ‘tis for one ande alle.

Ye Baron of Beefe, roasted ande tender

Ye Wilde Boare, hys Heade—a dishe for ye Kinge

Large Surrey Capons withe Truffles—no bones argale, eate fearlesslie

Ye Tastie Ham spyced as atte Yorke

Ye Venyson Pasty—tastilie cooked

Chykens, plump ande temptinge—trye them.

Ye Kindlye Oxe , hys Tongue

Agayne Chykens mayde toothsome by Galentyne

Dishe Pastys with Pidgeons —ryghte sustainynge

Beefe cunninglye cooked with spyces—try it

Raised Pastrys with Bubleyjocks, as they doe them in Yorkeshire—ryghte good

And thene some green stuffes with Dressinge .

AND THENE COME YE SWEETES GOODE FOR ALLE MEN ANDE MAYDENS

This year, this famous society Ball, in which fancy dress was de rigueur, must have had medieval England as its theme, although the drawing by Alex Jamieson (pictured), which sold in 2014 at Bonhams, does not suggest this. Contemporary reports record this Ball as being particularly weird and wonderful. Just a few months later many of the male party-goers would have found themselves leading troops into battle in the Flanders mud. Too many, alas, would never dance again. [RH]

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