Hereafter
follow divers dinners and suppers of great lords and others
and notes, whereupon you may choose, collect and learn whatsoever
dishes it shall please you, according to the seasons and to
the meats which are native to the place where you may be, when
you have to give a dinner or a supper.
I
Dinner for a Meat Day served in Thirty-one Dishes and Six Courses
First
course. Grenache [wine] and roasts, veal pasties, pimpernel
pasties, black-puddings and sausages.
Second
course. Hares in civey and cutlets, pea soup [strained peas],
salt meat and great joints (grosse char), a soringue of eels
and other fish.
Third
course. Roast: coneys, partridges, capons, etc., luce, bar,
carp and a quartered pottage.
Fourth
course. River fish a la dodine, savoury rice, a bourrey with
hot sauce and eels reversed.
Fifth
course. Lark pasties, rissoles, larded milk, sugared flawns.
Sixth
course. Pears and comfits, medlars and peeled nuts. Hippocras
and wafers.
II
Another Meat Dinner of Twenty-four Dishes in Six Courses
First
course. Pasties of veal well minced with fat and marrow of beef,
pimpernel pasties, black puddings , sausages , stuffed straws
and Norwegian pasties.
Second
course. Hares in civey and eel broth; bean soup [ strained
beans], salt meat, great joints, to wit beef and mutton.
Third
course. Capons, coneys, veal and partridges, fresh- and salt-water
fish, some taillis with glazed meats.
Fourth
course. River mallard a la dodine, tench with sops and bourreys
with hot sauce, fatted capon pasties, with gravy of the fat
and parsley.
Fifth
course. A larded broth, savoury rice, eels reversed, some roast
sea or freshwater fish, crisps and old sugar.
The
sixth and last course for Issue. Sugared flawns and larded milk,
peeled nuts, cooked pears and comfits. Hippocras and wafers.
III
Another Meat Dinner
First
course. Beef pasties and rissoles, black puree, lampreys with
cold sage , a meat brewet of Almaign, a white fish sauce and
a herbolace, great joints of beef and mutton.
Second
course. Freshwater fish, salt-water fish, a meat cretonnée,
raniolles, a rosee of young rabbits and bourreys with hot sauce,
Pisan bird tarts (i.e. Pisa in Lombardy and they be called Lombard
tarts and there are little birds in the stuffing and henceforth
in divers places they be called Lombard tarts).
Third
course. Tench with sops, blankmanger decorated, larded milk,
croutes, boar's tail with hot sauce, bream and salmon pasties,
boiled plaice and leches fried and darioles.
Fourth
course. Frumenty venison, roast fish, cold sage, eels reversed,
fish jellies, capon pasties with hasty gravy.
IV
Another Meat Dinner
First
course. Norwegian pasties, a cameline, meatbrewet, beef marrow
fritters, soringue of eels, loach in water and cold sage, great
joints and salt-water fish.
Second
course. The best roast that may be had and freshwater fish,
a larded broth, a meat tile, capon pasties and crisps, bream
and eel pasties and blankmanger.
Third
course. Frumenty, venison, lamprey with hot sauce, leches fried,
roast bream and darioles, sturgeon and jelly.
V
Another Meat Dinner
First
course. Beef and marrow pasties, hare in civey, great joints,
a white coney brewet, capons and venison with sops, white porray,
turnips, salt ducks and chines.
Second
course. The best roast, etc., a rosee of larks, a blankmanger,
umbles and boar's tail with hot sauce, fat capon pasties, fritters
and Norwegian pasties.
Third
course. Frumenty, venison, various sorts of glazed meats, fat
geese and capons a la dodine, cream darioles and leches fried
and sugared, bourreys of hot galentine (p. I90), capon jelly,
coneys, young chickens, rabbits and piglings.
Fourth
course. Hippocras and wafers for Issue.
VI
Another Meat Dinner
First
course. Frizzled beans, a cinnamon brewet, a hare in black civey,
a green eel brewet, red herring, great joints, turnips, tench
with sops, salt geese and chines, rissoles of beef marrow, hastelettes
of beef.
Second
course. The best roast that may be had, fresh- and saltwater
fish, boiled plaice, bourreys with hot sauce such as lampreys,
a gravy of shad the colour of peach blossom, a party blankmanger,
Lombard tarts, pasties of venison and small birds, Spanish cretonnee,
fresh herring.
Third
course. Frumenty, venison, glazed meats, fish jellies, fat capons
a la dodine, fish roast, leches fried and darioles, eels reversed,
crayfish, crisps and stuffed straws.
VII
Another Meat Dinner
First
course. White porray, beef hastelettes, great joints, veal in
civey, some garnished (houssie) brewet.
Second
course. Roast meat, salt- and freshwater fish, Lombard raniolles,
a Spanish cretonnee.
Third
course. Lampreys, shad, a rosee, larded milk and croutes in
milk, Yisan, i.e., Lombard tarts, cream darioles.
Fourth
course. Frumenty, venison, glazed meats, bream and gurnard pasties,
eels reversed, fat capons a la dodine.
Issue
is hippocras and wafers.
Sally-forth
(Boute-hors): wine and spices.
VIII
Another Meat Dinner
First
course. Great joints, Norwegian pasties, beef marrow fritters,
cameline meat brewet, soringue of eels, loach in water, salt-water
fish and cold sage.
Second
course. The best roast that may be had, freshwater fish, a meat
tile, goat's flesh boiled and larded, capon pasties, bream and
eel pasties and blankmanger.
Third
course. Frumenty, venison, glazed meats, lampreys with hot sauce,
leches fried and darioles, roast bream, broth with verjuice,
sturgeon and jelly.
