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From the kitchen’s come the servants with potage of beef, horseradish cream, honey bread and field mushrooms, followed by haunches of roast venison, juniper and marmalade, slow roast pork belly, sage baked apples and pears, roast quester chicken, rosemary, thyme and garlic. To finish it off there is honey roast carrots and turnips, buttered cauliflower and caraway, winter greens and cabbages, nutmeg and mace and swede and parsnip mash.
The dinner is a feast and the guest celebrate and dance and sing. All that chances when the king start coughing violently until he drops dead. With his last breath he mutters: “keep the peace…”.
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