 |
|
|
|
|
|
|
|
 |
|
||||||
 |
 |
 |
 |
 |
 |
 |
|
 |
|
||||||
The aim of this project was to create one course of a Dinner given in honour of King Charles I when he stayed a night in 1642 during the Civil War. The food selected needed to reflect the wealth and status of the incumbent, Sir Thomas Holte, who wanted to ingratiate himself with the King. It also needed to reflect a splendid seasonal meal that could be prepared at short notice.
The course of the meal as depicted consists of a spectacular Peacock Pie adorned with a peacock’s head, wings and tail feathers and garnished with a single flower in its beak. Such pies can be seen in contemporary paintings of grand dinners.
The Peacock Pie is flanked with dishes of roast Partridges, a Leg of Pork served on an onion sauce, Venison Pasties, Oysters, a Custard in an elaborate flleur-de-lis pastry case, and a Grand Sallet.
Replicawarehouse had the lozenge patterned linen table cloth specially made to fit the antique table. This cloth was carefully pressed into small, regular, rectangular folds to replicate the creases which would have been made by a contemporary linen press.
Replica manchets of bread were individually wrapped in linen table napkins for each place setting, following the arrangements seen in 17th century paintings.
Excellent copies of 17th century wine glasses and salts completed the table setting.
As dinner, the main meal of the day was served at 12 noon, it was felt appropriate that a supper would be prepared for the King in the evening. It was decided that this should be served to him in his bed chamber where he is depicted as planning the course of the forthcoming battle. (Writing materials and a facsimile letter were also supplied by Replicawarehouse).
A replica spit roasted partridge was served on a sippet of bread to soak up the juices together with a replica, gold embellished, glass of the best white wine.
