On this day … 16 August 1617

King James I was settling into a three-day stay at Hoghton Tower, the guest of Sir Richard Hoghton, and it was from this visit that the story of his knighting a loin of beef as ‘sirloin’ arose.

It was clearly a fable, possibly designed to poke fun at James who was chronically short of cash, and was reputed to sell baronetcies to practically anyone who could afford the steep price he exacted. Richard Hoghton was among the first to buy one.

The stay almost bankrupted Sir Richard, who was already being pressed by his creditors. Legend had it that he carpeted the long half-mile drive to Hoghton Tower with red velvet to impress the king.

By 1619, he was in a debtors’ prison in London. Unable to satisfy his creditors, he spent the last ten years of his life imprisoned there, with the occasional outside visit, as the History of Parliament records:

‘Several spells of bail were granted, during which time Houghton sought the comfort of mistresses, his wife having died in 1617 only weeks after the departure of the royal entourage. Reprimanded by the king in 1622 for living in sin with Penelope Hillyard, he also had two children with Jane Hesketh, the widow of his neighbour, Robert Hesketh. Although there is no record that he married Jane, she was described as his “widow” in the 1640s …’

King James was certainly an expensive guest and his stay must have set back Sir Richard a pretty penny, as can perhaps be gathered by the bill of fare for two meals on Sunday and Monday’s breakfast (vegans and vegetarians avert your eyes):

Sunday’s Dinner
First course
Pullets, boiled capon, boiled mutton, boiled chickens, roast shoulder of mutton, boiled ducks, roast loin of veal, pullets, roast haunch of venison, burred capon, hot pasty of venison, roast turkey, burred veal, 1 roast swan and 1 for tomorrow, hot chicken pye, roasted goose, cold rabbits, boiled jiggits of mutton, snipe pye, boiled breast of veal, roast capons, pullets, roast beef, cold tongue pye, boiled sprod, cold roast herons, cold curlew pye, hot mince pye, custards, roast pigs.
Second course
One hot pheasant, and one for the King, six quails for the King, partridge, poults, artichoke pye, chickens, roast curlews, buttered pease, rabbits, duck, plovers, red deer pye, burred pig, roast hot herons, roast lamb, gammon of Bacon, roast pigeons, made dish, burred chicken, pear tart, pullets and grease, dryed tongues, turkey pye, pheasant pye, pheasant tart, dryed hogs checks, cold turkey chicks.

Sunday Night’s Supper
First course
Pullet, boiled capon, cold mutton, roast shoulder of mutton, boiled chicken, cold capon, roast veal, boiled rabbits, pullet, roast turkey, hot pasty of venison, roast shoulder of venison, cold herons, sliced beef, umble pye, boiled ducks, baked chickens, pullet, cold neat’s tongue pye, roast neat’s tongue, boiled sprod, cold baked curlews, cold baked turkeys, neat’s feet, boilded rabbits, fried rabbits.
Second course
Quails, poults, herons, plovers, chickens, pear tart, rabbits, buttered pease, made dish, ducks, gammon of bacon, red deer pye, pigeons, wild boar pye, curlew, dry neat’s tongue, tart …, dried hog’s cheek, red deer pye.

Monday Morning’s Breakfast
Pullets, boiled capon, shoulder of mutton, roast veal, boiled chickens, roast rabbits, roast shoulder of mutton, roast chine of beef, pasty of venison, roast turkey, roast pig, roast venison, boned ducks, pullet, cold red deer pye, four roast capons, roast poults, pheasant, herons, boiled mutton, wild boar pye, boiled jiggits of mutton, burred ditto, gammon of bacon, chicken pye, burred capon, dried hog‘s cheek, umble pye, tart, made dish.


Sources
Whittle’s History of Preston:
History of Parliament: https://www.historyofparliamentonline.org/volume/1604-1629/member/houghton-sir-richard-1569-1630


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