York and Lancaster, 1399-1485 :: A DINNER OF FLESH ( circa 1465).

A DINNER OF FLESH ( circa 1465).

Source.—The Boke of Nurture, by John Russell (1460-1470). (Roxburghe Club, 1867.)

The furst Course.

Furst set for the mustard and brawne of boore, the wild swyne,
Such potage as the cooke hathe made of yerbis spice and wyne,
Beeff, moton, stewed feysaund, Swan with the Chawdyn,[20]
Capoun, pigge, vensoun bake, lech lombard,[21] frutur veaunt[22] fyne.
And then a Sotelte: }
Maiden mary that holy virgyne, } A Sotelte.[23]
And Gabrielle gretynge hur with an Ave }

[20] A sauce for swans.

[21] A dish of pork, eggs, cloves, currants, dates, and sugar powdered together.

[22] Meat fritter.

[23] Made of sugar and wax.

The Second Course.

Two potages, blanger mangere and also Jely
For a standard vensoun rost kyd, faun or cony,
bustard, stork, crane pecock in hakille ryally,[24]
Partriche, wodcock plovere, egret, Rabettes sowkere,[25]
Great birds, larks gentille, Creme de mere,
dowcettes,[26] payne puff with lech Jely ambere.

... A sotelte followynge in fere,
the course for to fullfylle,
An angelle goodly can appere,
And syngynge with a mery chere
Unto iij shepperds upon an hille.

[24] Sewn in the skin.

[25] Sucking rabbits.

[26] Sweet cakes.

The iij Course.

Creme of almondes and mameny the iij course in coost,
Curlew brew, snipes, quayles, sparows, martenettes rost,
Perche in gely, Crevise[27] dewe dough, pety perveis[28] with the moost,
Quinces bake, leche dugard, Fritter sage, I speke of cost,
And soteltees fulle solemn:
that lady that conceived by the holygost,
him that distroyed the fiends boost,
presented plesauntly by the Kynges of Coleyn.
After this, delicates mo.
Blaunderelle, or pepyns with carawey in confite,
Wafers to eat, ypocras[29] to drink with delite.
Now this fest is fynysched voyd the table quyte.

[27] Cray-fish.

[28] Pies.

[29] Spiced wine.

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