Mortrewes, veal, rabbit, chicken, dowcettes, fritters, or leche, spiced pears, bread and cheese, spiced cakes, bragot and mead.
Dinners on Fish-days.
Gudgeons, minnows, venprides (?) musclade (?) of almonds, oysters dressed, porpoise or seal, pike cullis, jelly, dates, quinces, pears, houndfish, rice, mameny.
If you don’t like these potages, taste them only.
Fish Sauces.
Mustard for salt herring, conger, mackerel, &c.
Vinegar for salt porpoise, swordfish, &c.
Sour wine for whale, with powder.
Wine for plaice.
Galantine for lamprey.