Meat-day Dinner

A Meat-day Dinner

First Course:

Potage or broth
Roasted or stewed meat
Chicken and bacon
Powdered (salted) beef
Pies.
Goose
Pork
Roasted beef
Roasted veal
Custarde

Second Course:

Roasted Lamb
Roasted Capon
Roasted Conies
Chicken
Peacock
Baked venison
Tarts

[Source: A Proper newe Booke of Cokerye]

Here after foloweth the order of meates how they must be served at the Table with their sauces for fleshe dayes at dynner.

The fyrste course.
Potage or stewed broath.
Bolde meate or stewed meate.
Chekins and Bacon.
Powdred beyfe.
Pyes.
Goose.
Pygge.
Roosted beyfe.
Roosted veale.
Custarde.

The seconde course.
Roosted Lambe.
Roosted Capons.
Roosted Connies.
Chekins.
Pehennes.
Baken Veneson.
Tarte.