A dynere of flesche

The Furst Course.

Furst set forthe mustard / & brawne / of boore, þe wild swyne,

Suche potage / as þe cooke hathe made / of yerbis / spice / & wyne,

Beeff, motoñ / Stewed feysaund / Swañ with the Chawdwyñ,

Capoun, pigge / vensoun bake, leche lombard / fruture viaunt fyne;

A Sotelte And þan a Sotelte:

Maydoñ mary þat holy virgyne,

And Gabrielle gretynge hur / with an Ave.

The Second Course.

Two potages, blanger mangere, & Also Iely:

For a standard / vensoun rost / kyd, favne, or cony,

bustard, stork / crane / pecok in hakille ryally,

heiron-sew or / betowre, with-serue with bred, yf þat drynk be by;

Partriche, wodcok / plovere / egret / Rabettes sowkere;

Gret briddes / larkes / gentille breme de mere,

dowcettes, payne puff, with leche / Ioly Ambere,

Fretoure powche / a sotelte folowynge in fere,

þe course for to fullfylle,

An angelle goodly kañ appere,

and syngynge with a mery chere,

Vn-to .iij. sheperdes vppoñ añ hille.
3RD COURSE OF A FLESH DINNER.

The iijd Course.

“Creme of almondes, & mameny, þe iij. course in coost,

Curlew / brew / snytes / quayles / sparows / mertenettes rost,

Perche in gely / Crevise dewe douȝ / pety perueis with þe moost,

Quynces bake / leche dugard / Fruture sage / y speke of cost,

and soteltees fulle soleyñ:

þat lady þat conseuyd by the holygost

hym̅ þat distroyed þe fendes boost,

presentid plesauntly by þe kynges of coleyñ.
Afftur þis, delicatis mo.

Blaunderelle, or pepyns, with carawey in confite,

Waffurs to ete / ypocras to drynk with delite.

now þis fest is fynysched / voyd þe table quyte

Go we to þe fysche fest while we haue respite,

& þañ with goddes grace þe fest wille be do.
1ST COURSE OF A FISH DINNER