Furst set for the mustard and brawne of boore, the wild swyne,
Such potage as the cooke hathe made of yerbis spice and wyne,
Beeff, moton, stewed feysaund, Swan with the Chawdyn,[20]
Capoun, pigge, vensoun bake, lech lombard,[21] frutur veaunt[22] fyne.
And then a Sotelte: }
Maiden mary that holy virgyne, } A Sotelte.[23]
And Gabrielle gretynge hur with an Ave }
[20] A sauce for swans.
[21] A dish of pork, eggs, cloves, currants, dates, and sugar powdered together.
[22] Meat fritter.
[23] Made of sugar and wax.
The Second Course.
Two potages, blanger mangere and also Jely
For a standard vensoun rost kyd, faun or cony,
bustard, stork, crane pecock in hakille ryally,[24]
Partriche, wodcock plovere, egret, Rabettes sowkere,[25]
Great birds, larks gentille, Creme de mere,
dowcettes,[26] payne puff with lech Jely ambere.
... A sotelte followynge in fere,
the course for to fullfylle,
An angelle goodly can appere,
And syngynge with a mery chere
Unto iij shepperds upon an hille.
[24] Sewn in the skin.