repast.

As soon as the king was seated, the knights-companions put on their
caps, and retired to the table prepared for them on the right side of the
hall, where they seated themselves according to their degree--the Duke
of Richmond occupying the first place, the Duke of Suffolk the second,
and the Duke of Norfolk the third. On the opposite side of the hall was a
long beaufet covered with flasks of wine, meats, and dishes, for the
service of the knights' table. Before this stood the attendants, near
whom were drawn up two lines of pensioners bearing the second
course on great gilt dishes, and headed by the sewer. In front of the
sewer were the treasurer and comptroller of the household, each
bearing a white wand; next them stood the officers-of-arms in two lines,
headed by the Garter. The bottom of the hall was thronged with
yeomen of the guard, halberdiers, and henchmen. In a gallery at the
lower end were stationed a band of minstrels, and near them sat the
Lady Anne and her dames to view the proceedings.

The appearance of the hall during the banquet was magnificent, the
upper part being hung with arras representing the legend of Saint
George, placed there by Henry the Sixth, and the walls behind the
knights-companions adorned with other tapestries and rich stuffs. The
tables groaned with the weight of dishes, some of which may be
enumerated for the benefit of modern gastronomers. There were
Georges on horseback, chickens in brewis, cygnets, capons of high
grease, carpes of venison, herons, calvered salmon, custards planted
with garters, tarts closed with arms, godwits, peafowl, halibut
engrailed, porpoise in armour, pickled mullets, perch in foyle, venison
pasties, hypocras jelly, and mainemy royal.