The repast was a compromise between frugality and luxury.

The repast was varied and abundant, consisting of all kinds of fricassees, collops and rashers, boiled salmon from the Thames, trout and pike from the same river, boiled pea-chickens, and turkey-poults, and florentines of puff paste, calves-foot pies, and set custards.

"This repast is not the result of prideis not arranged for gluttony or fashion.