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The layout of the dishes on the table in a real Elizabethan
dinner is very important. Although a huge. number of types of dishes may
be served, the average guest gets to eat from about 2-6 dishes that are
in arm's reach. At our dinner, the servants will help guests get a taste
of a dish that isn't close by. There are 5 "messes" who will share a full
complement of 12 dishes. There are 5 of each dish, except for the "feature
roast" (dish #1) for each course, which will have 3. Drinks are kept on
the sideboard. We have two: water and water with verjuice (tastes like
lemon water). Guests may bring their own wine, mead, or other beverage.
These beverages will be labelled & place don a sideboard and served
when the guests ask for them.
In order of priority, high table is first, followed by table 1, 2, 3,
4. Guests are seated in order of precedence (see seating
chart).
Key:
C = salt cellar
S1, S2 ,S3, S4 = sauces. Sauces will be pre-set and will be the same
for both courses. There will be 7 copies of each sauce, one set of 4 for
high table, and one set of 4 for each 6 people at the other tables.
1,2,3,4,.. etc. = dishes (in order on the menu)
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C
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S1
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S2 |
Big C
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S3
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S4
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C
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6
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5
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4
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3
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2
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<roast> 1
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7
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8
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9
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10
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11
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12
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S1
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2
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High |
Table |
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2 |
S1 |
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C
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3
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3 |
C |
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S2
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4
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4 |
S2 |
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S3
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5
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5 |
S3 |
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S4
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6
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6 |
S4 |
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C
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7
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Table |
1 |
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Table |
3 |
7 |
C |
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S1
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8
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8 |
S1 |
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S2
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9
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9 |
S2 |
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S3
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10
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10 |
S3 |
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C
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11
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11 |
C |
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S4
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12
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12 |
S4 |
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<roast>
1
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<roast>
1
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S1
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2
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2 |
S1 |
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C
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3
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3 |
C |
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S2
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4
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4 |
S2 |
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S3
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5
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5 |
S3 |
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S4
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6
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6 |
S4 |
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C
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7
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Table |
2 |
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Table |
4 |
7 |
C |
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S1
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8
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8 |
S1 |
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S2
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9
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9 |
S2 |
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S3
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10
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10 |
S3 |
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C
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11
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11 |
C |
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S4
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12
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12 |
S4 |
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