| http://www.w3.org/ns/prov#value | - A kitchen staff, including a chef, four master-cooks, two assistant cooks, two roasting cooks, two yeomen and other kitchen, sixteen apprentices, as well as bakers, confectioners, pastrymen and some half a dozen kitchen maids, provided menus which the Aga Kahn described as long and elaborate: 'Course after course, three or four choices of meat, a hot pudding and an iced pudding, a savoury and all
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