Early English Meals and Manners

by Unknown

1. Blanc Mange (of Meat).

2. Roast Venison, &c.

3. Peacocks, heronsew, egrets, sucking rabbits, larks, bream, &c.

4. Dowcets, amber Leche, poached fritters.

5. A Device of an Angel appearing to three Shepherds on a hill.

Third Course.

1. Almond cream.

2. Curlews, Snipes, &c.

3. Fresh-water crayfish, &c.

4. Baked Quinces, Sage fritters, &c.