WHAT THE "STUARTS" ATE Part Two

Breakfast was taken shortly after rising and was a relatively light meal. For the poor, this would have been of coarse bread; for the rich, there was probably a selection of cold meats, bread and butter and cakes, served with tea, coffee and chocolate.

The 17th Century dinner was taken at midday. Dinner prepared in a rich household probably contained two or three courses --- but they were very large and varied. In a poorer household, one course would have been served along with bread and ale. In a rich house, the first course would include most of the more elaborate meat dishes, together with soups. The next course would be a range of lighter meats, game and maybe some sweeter dishes to compliment. The third course was composed of fruit, sweets and cheese --- and very often contained beautifully crafted dishes, designed to show off the cooks' skills as well as to whet the appetite.

Supper was taken in the early evening. This was a single course, but in a wealthy household it would be made up of numerous dishes, both savoury and sweet. Just before bedtime, a light meal might be served --- for example, a "sack posset" made of eggs, wine and spices.