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‘Menu’ for a "twelfth daye" lunch and supper at Beaudesert,
6 January 1580
Among the delicacies to be enjoyed by Lord and Lady Paget and their guests
were "Redders [red deer] gingerbred and fritters. Mutton. blackbirdes.
calves chawden [a spiced sauce made from offal] and gissardes [cooked
entrails] Boiled."
Document held by the Staffordshire Record Office
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