disshe in his degre, after order and course of servise as folowith: 13. Serve brawn, first, mustard and brawne, swete wyne shewed therto.[7]
POTAGE.
Befe and moton. swan or gese. grete pies, capon or fesaunt; leche, or fretours. Thenne yef potage be chaungeabill after tyme and season of the yere as fallith, as here is rehercid: As a change for beef, by example, ffor befe and moton ye shall take
have legs or chines of pork, or tongue of ox or hart.
Pestelles or chynys of porke,
or els tonge of befe,
or tonge of the harte powderd;[8]
Befe stewed,
chekyns boylyd, and bacon.