A fest for a franklen

“A Frankleñ may make a feste Improberabille,

brawne with mustard is concordable,

bakoñ serued with pesoñ,

beef or motoñ stewed seruysable,

Boyled Chykoñ or capoñ agreable,

convenyent for þe sesoñ;

Rosted goose & pygge fulle profitable,

Capoñ / Bakemete, or Custade Costable,

wheñ eggis & crayme be gesoñ.

Þerfore stuffe of household is behoveable,

Mortrowes or Iusselle ar delectable

for þe second course by resoñ.

Thañ veel, lambe, kyd, or cony,

Chykoñ or pigeoñ rosted tendurly,

bakemetes or dowcettes with alle.

þeñ followynge, frytowrs & a leche lovely;

Suche seruyse in sesoun is fulle semely

To serue with bothe chambur & halle.

Theñ appuls & peris with spices delicately

Aftur þe terme of þe yere fulle deynteithly,

with bred and chese to calle.

Spised cakes and wafurs worthily

withe bragot & methe, þus meñ may meryly

plese welle bothe gret & smalle.”

[Fol. 183 b.]