Wednesday, March 4, 2015

The Coronation of James II

From author Margaret Porter:
By five o’clock that day James and his consort Mary Beatrice had been crowned, and they processed out of the Abbey beneath their separate canopies. Wearing their purple velvet robes, carrying their regalia, accompanied by trumpeters, and hailed by the cheering populace, they returned to Westminster Hall for the grand feast.

Within the vast and ancient  hall the tables had been arranged and were already covered by all the banquet dishes that didn’t contain hot food—99 of them on the King and Queen’s table. These consisted of cold meat (flesh and fish) “excellently well Dressed and Ordered all manner of ways. In three very great Chargers and 14 large Basins, Dryed sweet-meats, and Plates of all sorts of Jellyes, Bla-mange etc., with Sallads of all kinds . . . Void places were left for the Hot Meat.” Sandford’s book shows each table and the placement of each dish—numbered, with a corresponding numbered list to indicate what was served and where. (Read more.)

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