Election Day Feasting

As lockdown continues, the usual Court gathering to elect and install a new Master cannot take place in the Hall and will be happening virtually instead. Nor, sadly, can the celebratory luncheon be served afterwards. Feasting, fellowship and hospitality has always been an integral part of Company life. The Clerk William Porlond records in his memorandum book details of the election day feast held in 1425:

• 21 swans
• poultry
• 2 geese
• 40 capons [a specially reared rooster]
• 40 conies [rabbit]
• 48 partridges
• 12 woodcocks
• 12½ dozen smaller birds
• 3 dozen plovers
• 18 dozen larks
• 6 dozen little birds.

Freemen and their wives were able to attend so it must have been a large event (they had to pay though). A cook and four assistants were employed to prepare the feast using six turnspits. Entertainment was provided by players (whether actors or musicians is not specified) and two harpists.

The bill for the election dinner in 1792, kept in the Company’s Scrapbook, records food items more familiar to modern palates, including vegetables, but is equally lavish:

• 6 dishes of fish
• 6 chickens
• 6 capons
• 2 hams
• 5 haunches of venison
• 1 neck
• 4 venison pasties
• 2 geese
• 4 ducks
• 9 dishes of greens and cauliflower
• 8 tarts
• 8 dishes of French beans
• lobster, shrimp, anchovy
• sauce, plain, butter & gravy
• 2 legs mutton cooked
• coals and wood
• currant jelly
• use of Queens ware
• salt, butter
• 2 quartern loaves [large loaves often cut into quarters for sale]

What will you be having for lunch on 9 July?