Banquet (meat-day)

Conuiuium domini Henrici Regis quarti, In coronacione sua apud Westmonasterium.

First Course:

Meat in pepper sauce
Royal meats
Garnished boar's head
Great meats
Swan
Fat capon
Phesant
Heron
Lombard custarde
Sturgeon and large pike
A sotelte

Second Course:

Venison with frumenty
Jelly
Stuffed piglet
Peacocks
Cranes
Roast venison
Rabbit
Bittern
Endored chicken
Great tarts
Fried meat
Leche lombard
A sotelte

Third Course:

Blaundesorye.
Quince in comfit
Egrets
Curlews
Partridges
Pidgeons
Quail
Snipe
Small birds
Rabbits
Pome dorreys
Sliced white meat
English eggs
Fritters
Doucetts
Pety perneux
Egle (hedgehogs?)
Pottys of lylye(?)
A sotelte

[Source: Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]

Conuiuium domini Henrici Regis quarti, In coronacione sua apud Westmonasterium

Le primer cours.

Braun en peuerarde.
Viaund Ryal.
Teste de senglere enarme.
Graund chare.
Syngnettys.
Capoun de haut grece.
Fesaunte.
Heroun.
Crustade Lumbarde.
Storieoun, graunt luces.
A Sotelte.

Le .ij. cours.

Venyson en furmenty.
Gely.
Porcelle farce enforce.
Pokokkys.
Cranys.
Venyson Roste.
Conyng.
Byttore.
Pulle endore.
Graunt tartez.
Braun fryez.
Leche lumbarde.
A Sotelte.

Le .iij. cours.

Blaundesorye.
Quyncys in comfyte.
Egretez.
Curlewys.
Pertryche.
Pyionys.
Quaylys.
Snytys.
Smal byrdys.
Rabettys.
Pome dorreng.
Braun blanke leche.
Eyroun engele.
Frytourys.
Doucettys.
Pety perneux.
Egle.
Pottys of lylye.
A Sotelte.