Meat-day Dinner

A Meat-day Dinner

First Course:

Meat with mustard
Capons, stewed or in white broth
Venison on browes (?)
Boiled beef and mutton
Mutton pies
Goose with sorrel sauce or mustard and vinegar
Swan with chadel sauce
Pork
Roasted beef ribs with pepper and vinegar sauce
Veal loin or breast with orengers sauce
Lamb or kid
Roasted capons with wine sauce
Venison pasties
Custard
"Slices"

Second Course:

Jelly
Peacocks with wine sauce
Conies or rabbits with mustard and sugar
Chicken on sorrel sops
Pigeons
Mallards
Teal with mustard and verjuice sauce
Stork
Heron
Crane with galantine sauce
Curlew
Bittern
Bustard
Phesant with salt and sliced onions
Woodcocks with mustard and sugar
Partridges
Teals with salt and sliced onions
Quail
Larks
Venison pasties
Tarts
Gensbread (gingerbread?)
Fritters

[Source: A Proper newe Booke of Cokerye]

The seruice at dyner.
Brawne and mustarde.
Capons stewed, or in whyte broath.
A pestle of veneson upon a browes.
A chyne of beyfe and a breste of mutton boylde.
Chuettes of pyes of fyne mutton.
Thre grene gese in a dyshe, sorel sauce; for a stubble gose, mustarde and vineger. After all halowen daye, a swan Sauce chadel.
A pygge.
A dubble rybbe of beyf roosted, sauce pepper and vyneger.
A loyne of veale or a brest --- sauce
Halfe a lambe or a kyd --- orengers.
Two capons roosted --- sauce wyne and salte, ale and salt, except it be uppon soppes
Two pasties of falow dere in a dyshe.
A custarde.
A dyshe of Leches.

The seconde course.
Jellye.
Peacooke --- Sauce wyne and salt.
Two connies or half a dosyn rabets; Sauce mustarde and suger.
Half a dosyn chekyns upon sorell soppes.
Half a dosyn pigeons.
Mallarde.
Teyle. --- (Sauce mustarde
Guiles. --- (and verges.
Storke. --- (
Heronshewe. --- (
Crane. --- (Sauce galentyne.
Curlew. --- (
Bitture.
Bustarde.
Fesande --- Sauce water and salt with onyons slyced.
Halfe a dosen woodcockes, Sauce mustarde and suger.
Halfe a dosen partriches,
Half a dosen tayles, Sauced as the fesantes.
A dosen of Quayles.
A dyshe of Larkes.
Two pasties of redde deare in a dyshe.
Tarte.
Gensbread.
Fritteris.