1st Course Onion & Herb Fritters (batter pre-prepared &) prepared on a range

6 doz egg whites, 2 ½ kg flour, ½ kg onions, ½ kg herbs, oil, salt - fry onions until soft; mix onions, herbs, flour & salt; whisk in egg whites until foamy; fry like pikelets.

2nd Course Egg & Cheese Tarts pre-prepared in an oven

6 doz egg yolks, 4kg grated cheese, 3kg pastry - mix egg yolks and cheese together until thoroughly blended; season as desired; bake in pie crusts until cooked.

3rd Course Salad with Chicken prepared cold

3 kg lettuce & herbs, 5 kg chicken, oil, salt & vinegar for dressing - wash, dry and chop greens; shred chickens by hand and dice any large pieces; add dressing.

4th Course Risotto with Peas pre-prepared on a range

3 kg rice, 1 kg peas, ½ kg onions, 500g butter, 1l white wine, 500g grated hard cheese, salt, pepper, saffron, several litres of chicken stock from carcasses - fry onion in ½ the butter until soft; add the stock and wine and boil until much reduced; add the rice and seasoning, and stir well whilst boiling; when the rice is almost done, add the peas and rest of the butter; when the peas and rice are done, add grated cheese.

A Service of Bread prepared cold

9 kg (roughly 18 loaves) fresh unsliced white bread or rolls, to eat with the main meat dishes

5th Course Boiled Ham with Sweet & Sour Sauce prepared in an oven & on a range

5 kg ham (final net weight)

400 g chopped dates, 400 g currants, 750 ml sweet white wine, 500 ml white wine vinegar, 25 g ginger, 25 g black pepper, a few eggs, 100 g pine nuts - add fruit to wine and vinegar and cook over a low heat until the dates are soft and pulpy; add seasonings; take a cup of the liquor and allow to cool; toast pine nuts; beat eggs and cooled liquor to them gradually; add this to the main liquor and stir constantly until the whole has a thin custard consistency; add pine nuts.

6th Course Roast Beef with Spicy (Cardamom) Sauce prepared in an oven & on a range

5 kg beef (final net weight)

100 g hazelnuts, 1 l hot stock, 100 g grated white bread, 500 ml balsamic vinegar, 20 g cinnamon, 30 g cardamon, 50 g sugar, 5 g ground cloves - toast hazelnuts; soak bread in vinegar; mix sugar & seasonings gradually into a little stock until smooth; grind nuts and bread until smooth ; mix all ingredients together until smooth.

7th Course Roast Lamb with Sour Cherry Sauce prepared in an oven & on a range

5 kg lamb (final net weight)

1 l bottled morello cherries, 500 ml white wine vinegar & lemon juice, 200 g grated white bread, a few egg yolks, seasonings to taste - boil cherries to a puree; mix bread gradually with vinegar and juice until smooth; add to cherries, season and add egg yolks to bind.

8th Course Cucumbers in Balsamic Vinegar prepared cold

3 kg cucumber, 500 ml balsamic vinegar - peel and slice cucumber thinly; let stand in balsamic vinegar.

9th Course Spiced Apple Puree with Biscotti prepared on a range & pre-purchased

3 kg bottled apple puree, sugar, cinnamon, nutmeg and other spices, 1 kg biscotti - heat apple puree, add sweeteners and spices to taste.

10th Course Strawberry Puree with Butter Cake prepared on a range & pre-prepared in an oven

3 kg strawberries, sugar, ginger, pepper and other spices - wash, hull and dice strawberries; cook until pulpy in sweetened water; add sweeteners and spices to taste.

250 g butter, 10 ml rosewater, 1 ½ cups caster sugar, 4 eggs, 3 cups flour, 1 cup water - cream butter, rosewater and sugar until light and fluffy (to make caster sugar out of sugar grind it in a mortar); beat in eggs one at a time giving them plenty of air; add flour and water gradually, also with plenty of air; cook in 2 greased cake pans at 180oC for 40 minutes or until done.

11th Course Angel Food with Sponge Biscuits prepared cold & pre-purchased

3 kg ricotta, 250 ml honey, 50 ml rosewater or other essence, 1 kg sponge biscuits - fluff ricotta with a fork and whisk in the honey and essence to taste.

12th Course A Cornucopia (?) of Fresh Fruit prepared cold

3 kg freshly cut melon, apples, pears, oranges and lemons.

& For The High Table

1a An Antipasto of Pickled Vegetables prepared cold

5a Fried Rabbit with Parsley Sauce prepared on a range

9a A Freshly Cut Pineapple prepared cold

& First to be Removed in Smaller Feasts

The risotto, a third of the bread, the beef and the apple puree & biscotti (thus leaving nine courses).