Laving:
There will be a brief fanfare.
Two lady peers will bring out aquamanile & basin and wash the hands
of the Queen, Baron & Baroness, and their guests at high table.
The liveried servants will bring basins around and do the same for
the general populace.
The bread & salt:
There will be a brief fanfare.
Two lady peers and a maiden will process in with the bread, salt, and
tasting knife for high table.
The salt will be set to the right of the Baron, between him & the
Queen.
The pantler (at high table) will take the bread & carve it into
squares.
A taste will be given to the Taster.
The liveried servants will bring trencher bread & salt to the other
guests.
First course:
There will be a brief fanfare as the dishes are brought out.
Dishes will be brought to high table by the liveried servants, where
the Gentlemen Waiters will put them on the table and serve each guest as
required for the dish.
Wine for the high table will be brought out and placed on the cupboard,
where the ewer and his groom will serve it to the high table guests as
required.
The liveried servants will bring dishes around to everyone else.
Second course:
There will be a brief fanfare as the dishes are brought out.
Dishes will be brought to high table, where Gentlemen Waiters will
put them on the table.
The kerver will carve the chicken with some flourish at the high table.
The pantler will carve the bread.
Servants take away unused dishes.
There may be some court business after this course.
Third course:
There will be a brief fanfare as the dishes are brought out.
Dishes will be brought to high table, where Gentlemen Waiters will
put them on the table.
Servants take away unused dishes.
The sotletie:
The sotletie is brought out, with a suitable processional music by
the Quire.
End of feast:
After the sotletie has been admired, servants come & take away
dirty serving dishes.
Servants take away all the dishes from high table and bring them back
to the kitchen to be washed and returned to their owners.
Servants come around with voiding bowls for people to put their scraps
into and quietly hand trash
bags to guests for their dirty dishes.
Banquetting table:
A banquetting table of sweets is set up off to the side, along with
the sotletie.
Servants strip and break down all tables except for the high table.
Tables are removed for dancing.