Bolsover 3

Warwickshire County Records Office, Newdigate Collection, CR 136 B 2453

List of food consumed during the entertainment, on a single sheet folded twice. Note: ‘olive’ is a dialect name for the oystercatcher; a ‘stint’ is a sandpiper.

A note of the Earle of Newcastles fowle at the feast he made the King at Bolsover 1634.

Swans	—	30
Peacocks	—	30
Turkies	—	30
Geese		10 dosen
Capons		30 dosen
Pullets		20 dos
Hens	-	5 dos
Chickens fat		5 dos:
Chickens course		96 d:
Turkie chickens		35 d.
Pigeons		3-d:
Pheasants		6 dos
Pheasant poules		20.
Partriches		30d:
Poules	—	18d:
Godwits	—	16d.
Ruffes	—	18d
Rewes	—	13-d.
Knots	—	5 – d.
Gulls	—	8 – d.
Redshanks	—	8d.
Yarnwhelps	—	5d
Bitterns	—	20.
Herns	—	40.
Curlewes	—	3–d.
Mallards	—	14d.
Teales	—	24d.
Ducklings	—	2d.
Quails	—	35d.
Oliues	—	2-d
Seadotrills	—	4d
Seapies	—	3d
Seapies	—	3d
Heathpoles	—	7-d
Plouers green	—	2d.
Lapwingsfed	—	7d.
Shovelers	—	6d:
Land:dotrills	—	6d:
Small gulls	—	8d.
Stints	—	40d
Proynes	—	5 dos:
Martins	—	6 do:

Whole sturgeons in seuerall dishes. A very long table at the least between 7 & eight yards was full of nothing but sauced fish upon w^ch it was set out before it was served vp.
[Endorsement]
Lord of Newcastles fowles at his great feast.
[With thanks to Kirsten Inglis for identifying and transcribing this document.]