It is Christmas Eve 1562, when duke John’s newly wedded wife, princess Catherine Jagiellon, arrives at Turku Castle. With her comes a retinue of around 60 people, including chefs, cupbearers, maids of honour, and Catholic priests.

Even though John has managed the court for a long while, the servants have cleaned the castle floors and decorated the rooms for the arrival of the duchess. The castle’s hunters, butchers, and fishermen have secured the meat during the autumn and preserved and stored it the for the coming feast. Food and beer have been prepared in vast amounts. The quality and quantity of the malted beverage, served to the castle’s courtiers, bailiff, garrison, and servants, depended on the person’s status.

When Catherine and her retinue arrived at the castle, the servants had their hands full. Catherine’s dowery possessions were unpacked in the Queen’s chamber and hall. The silver tableware, engraved with the Polish emblem, were set on the tables covered with cloths and the food was carried up to the banquet halls at the highest floor of the castle.

The castle’s chef might still place the steak under the feathers of the peacock, and the Master of Pastries is eagerly waiting to cut open the surprise pie.

People in John’s court together with other prestigious and wealthy people have been invited and the Christmas Eve feast can begin!

Would You Like a Pheasant Steak?

The food consists of sweet and salty combined with exotism and surprise. The duke’s table is crowned by a steak, made inside a peacock, cheeses, pies, and nuts. To balance the salty food, sweet figs and dates are also served. A pie might also be brought to the table, from which jumps a live rabbit.

As a new edition to the menu, a porridge made from rice and apple is served together with chocolates covered in gold foil. Bubbling beer is served as the beverage with the food, as well as imported spiced wines, in which some may have dipped their ginger breads.

— The Renaissance style and Catherine’s Polish roots would certainly have affected the lush dining and the manners of the table. Typically, the crowd was entertained by musicians and other performers, says Heidi Aalto, amanuensis at Turku City Museum.

The renaissance court flourished under duke John and princess Catherine Jagiellon’s time at the top floor of the castle. Status and wealth could be seen in what was on the table and in the quality of the beer. What we do not know and must leave to the imagination is what other surprises and mistakes took place at the feasts in addition to the illusion dishes.

What Can Be Found on the Christmas Table of Per Brahe and Christina Catharina Stenbock?

It has been almost one hundred years since John and Catherine’s Renaissance court, when count Per Brahe and his wife Christina Catharina Stenbock’s banquet table is set in the hall of the bailey during Christmas Eve 1649.

The white, pressed tablecloth and napkins folded in the shape of peacocks reflect prosperity and status. There is also a lot of Christmas food; running out of food was not an option.

The table has been set with meatballs made from venison, brussels sprouts, artichoke, eggs, and carrots. To balance out the salty food, currants, chocolates, dates, apples, and sugar pretzels were eaten in between the food. The setting is crowned with a swan that has a steak, seasoned with herbs, on its back. The food is downed with mint-seasoned wine, which is thought to help with digestion and ease the feeling of fullness.

— After eating, the count and his wife retire to the game room, where they continue their Christmas celebrations, Aalto concludes.

TEXT: REEA VIITASALO — TRANSLATION: CARL-IVAR BACK — PICTURES: ANIA PADZÍK, TURKU CITY MUSEUM