| Le .j. cours. |
|
| Furmenty with Venysoun. |
Venison stew with furmenty (wheat porridge). |
| Vyand Goderygge. |
? |
| Vele Roste. |
Roast Veal. |
| Swan with chawderoun. |
Swan with giblet sauce. |
| Pecokke. |
Peacock. |
| Crane. |
Crane. |
| Vn leche. |
A sliced dish. |
| Vn Fryid mete. |
A fried dish. |
| Vn pasty, cooperta. |
Some sort of tart or pastry. |
| A sotelte: Ceruus. |
Subtlety: A Stag. |
| Le .ij. cours. |
|
| Mammenye. |
Minced chicken in spiced sauce. |
| Vyand Motlegh. |
Multi-colored Food. |
| Kede. |
Kid. |
| Conyng. |
Cony (adult rabbits). |
| Herons. |
Herons. |
| Chykonys endoryd. |
Gilded Chickens. |
| Venyson Rosted. |
Roast Venison. |
| I. leche. |
A sliced dish. |
| Vn Fryid mete. |
A Fried Dish. |
| I. paste Crustade. |
A quiche-like tart. |
| A colde Bakemete. |
A cold baked tart or other dish. |
| A sotelte: Homo. |
Subtlety: A Man. |
| Le .iij. cours. |
|
| Gely. |
Jellied Meat. |
| Datys in comfyte. |
Candied Dates. |
| Fesaunt. |
Pheasant. |
| Gullys. |
Gullys. |
| Poper. |
? Some type of bird. |
| Mawlard de la Ryuer. |
River Duck. |
| Peionys. |
Pigeons. |
| Pertryche. |
Partridge. |
| Curlew. |
Curlew. |
| Pomez endoryd. |
Gilded Apples (meatballs). |
| I. Leche. |
A sliced dish. |
| Payn Puffe. |
Filled pastry shaped like bread. |
| A sotelte: Arbor. |
Subtlety: A Tree. |
|
|
| Pro inferiori parte Auli. |
For the lower part of the Hall. |
| Le .j. cours. |
|
| Venyson en Brože. |
Venison in broth. |
| Spawdys de Motoun. |
Mutton shoulder. |
| Kyde. |
Kid. |
| Doke. |
Duck. |
| Chykonys Roste. |
Roast Chickens. |
| Pygge in Sawge. |
Pork in Sage Sauce. |
| Venysoun bake. |
Baked Venison. |
| Le .ij. cours. |
|
| Caudel Ferry. |
Sweet Wine Soup. |
| Pyionys. |
Pigeons. |
| Gullys. |
Gulls. |
| Rabettys. |
Rabbits. |
| Venysoun Roste. |
Roast Venison. |
| Doucetys. |
Sweet custard, with or without meat. |
| Vn Leche. |
A sliced dish. |