Elizabethan Feast! The First Course — Civet of hare, a quarter of stag, s
Elizabethan Feast! The First Course — Civet of hare, a quarter of stag, stuffed chicken and a loin of veal. The two last dishes were covered with a German sauce, with gilt sugar-plums, and pomegranate seeds. At each end, outside the green lawn, was an enormous pie, surmounted with smaller pies, which formed a crown. The crust of the larger pies was silvered all around and contained a whole roe-deer, a gosling, three capons, six chickens, ten pigeons and one young rabbit.