Ginger for lamb; Gamelyne for heronsewe, &c.; Salt, Sugar and Water of Tame for brew, &c.
White salt for lapwings, &c.
Cinnamon and salt for thrushes &c.
The Dinner Courses from Easter to Whitsunday.
From Easter to Pentecost, set bread, trenchers and spoons:
6 or 8 trenchers for a great lord, 3 for one of low degree.
Then cut bread for eating.
For Easter-day Feast: First Course: A Calf, boiled and blessed; boiled Eggs and green sauce; Potage, with beef, saffron-stained Capons.
Second Course: Mameny, Pigeons, Chewets, Flawnes.
Supper: Chickens, Veal, roast Kid, Pigs’-Feet, a Tansey fried.