Meat-day Supper

A Meat-day Supper

First Course:

Potage or stew
Salad
Pigs' feet
Sliced powdered (salted) beef
Shoulder or breast of mutton
Veal
Lamb
Custarde

Second Course:

Roasted capon
Roasted conies
Roasted chicken
Roasted pigeons
Roasted larks
Pigeon or chicken pie
Baked venison
Tarts

[Source: A Proper newe Booke of Cokerye]

The fyrste service at supper.
Potage or sewe.
A salette.
A pygges petytoe.
Poudred beyfe slyced.
A shoulder of mutton or a Breste.
Veale.
Lambe.
Custarde.

The seconde coorse.
Capons roosted.
Connies roosted.
Chekins roosted.
Pigeons roosted.
Larckes roosted.
A pye of pygeons or Chekins.
Baken venison.
Tarte.