Early English Meals and Manners

by Unknown

Fretoure powche / a sotelte folowynge in fere,

[ þe] course for to fullfylle,

An angelle goodly kañ appere,

and syngynge with a mery chere,

Vn-to .iij. sheperdes vppoñ añ hille.

[ The iij^d Course.]

“Creme of almondes, & mameny, þe iij. course in coost,

[ Curlew] / brew / snytes / quayles / sparows / mertenettes rost,

Perche in gely / Crevise dewe douȝ / pety perueis[196] with þe moost,

Quynces bake / leche dugard / Fruture sage / y speke of cost,