Introduction | p. 1 |
The Counting House: The Hub of the Enterprise | p. 9 |
Serving the Court: Numbers, Quantities, Costs | p. 21 |
The Outer Court: Poultry, Bakehouse, Woodyard | p. 29 |
The Greencloth Yard: Jewel House, Spicery, Chandlery | p. 45 |
The Pastry Yard: Saucery, Confectionary, Pastry | p. 55 |
The Paved Passage: Larders, Boiling House, Workhouses | p. 75 |
The Hall-place and Lord's-side Kitchens: Boiling, Broiling, Roasting | p. 88 |
The Privy Kitchen: Food for the King | p. 109 |
Preparing for Dinner; Pantry and Cellars | p. 116 |
Serving the King: a Royal Ceremony | p. 122 |
Dining in Chamber and Hall: Etiquette and Ritual | p. 132 |
The Recipes: A Practical Approach to Tudor Food | p. 144 |
Bibliography | p. 184 |
Notes | p. 187 |
Acknowledgements | p. 193 |
General Index | p. 195 |
Recipe Index | p. 200 |
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