7s.
a joll of brawne 5s.
pickled oystres a barrell 1s. 6d.
viniger 3d.
Rabbets a couple--larkes a dozen--plovers 3 and
snikes 4 7s.
Carrowaye and comfites 6d.
a Banquet and 2 dozen and a half of glass plates to
sett it out in 1l. 3s.
Half a doe--which in y'e fee and charge of bringing
itt out of Northampton 8s.
a warden py that the cooke made--we finding y'e
wardens 2s. 4d.
ffor a venison pasty, we finding y'e venison 4s.
ffor 2 minct pyes 2s. 6d.
a breast of veale 2s. 4d.
a legg of mutton 2s.
------------
Sum totall expended 3l. 10s. 3d.
------------

The dinner was at y'e first course--

a peece of Brawne.
a boiled ducke in white broathe.
a boiled haunch of powdered venison.
2 minct pyes.
a boyled legge of mutton.
a venison pasty.
a roast ducke.
a powdered goose roasted.
a breast of veale.
a cold Capon py.

Second course--

a couple of rabbitts.
3 plovers.
12 larks.
4 snikes.
pickled oysters--2 dishes.
a cold warden py.
a joull of Sturgeon.

Complement--

Apples and Carrawayes.
wardens bakt and cold.
A Cake and
Cheese.

A banquett ready in y'e next room.

Mem'd--we had out of y'e country y'e goose, y'e duckes, y'e capon
py, y'e Cake and wardens, and y'e venison; but that is allways p'd
for, though given."

The above seems to have been a family dinner. Sir Edward married, for
his second wife, a daughter of Sir Ashbornham, as appears by the
following entry:--

"1. January 1624/5, beeing Saturday, at sixe of y'e clocke att
night, atte Whitehall, in y'e Duke of Buckingham's lodgings, I
married Anne Ashbornham, third da of Sir Ashbornham, late of
Ashbornham, Kt."

In another entry we have--

"... Dec. 1626, being thursday, Elizabeth Lady Ashbornham widor of
S'r Jno Ashbornham, was married in S't Giles his Church in y'e
feildes, nere London, to S'r Thomas Richardson, K't, then Lo.
cheife Justice of y'e comm