The second course
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from , entitled "The second course". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

The second course. Roasted Lambe, Roasted Capons, Roasted Conies, Chickins, Pehennes, Baked Venison, Tart.

Related Recipes
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The second course. Capons roasted, Connies roasted, Chickins rosted, Pigions rosted, Larkes rosted, A pye of Pigions or Chickins, Baked Venison, Tart. []

The second course. Jelly, Peacocks, Sauce wine and Salt, two Conies or halfe a dosen Rabets, sauce Mustard and Suger, halfe a dosen of Pigions, Mallard, Toyle, sauce Mustard and Vergious, Gulles, Storke, Heronshewe, Crabbe, Sauce Galentine, Curlew, Bitture, Bustarde, Feasant, Sauce Water and Salte, with Onyons sliced, halfe a dosen Woodcocks, sauce Mustard and Suger: halfe a dosen Teales, sauced as the Feasantes, a dosen of Quailes, a dishe of Larkes two Pasties of red Deare in a dish. Tarte, Ginger bread, Fritters. []

The second course. Flounders or Flokes pyke sauce. Fresh Salmon. Fresh Conger, Brette, Turbut, Halybut. Sauce vineger. Breame upon soppes. Carpe upon soppes. Soles or any other Fishes fried. Rosted Eele: Sauce the dripping. Rosted Lamperns. Rosted Porpos. Fresh Sturgion. sauce Galentine. Creuis, Crab, Shrimps sauce vineger. Bakes Lampray, Tarte, figges, Apples, almonds blaunched, Cheese, Raysins, peares. []

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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