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This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

On fyssh-day at the firste cours. Buttur of almondes, and therwith firmente with the purpoys, and eles in sufre, and grave fyssh, and fake lampray, and pyke, and hake, or codlynge, or hadok, with gyngangre (ginger); and part this in fyve, and gret baken eles in brasyle to potage; and therwith turbot, and congur, and plays, and soles in syne, and gele» and therwith leche-fryes, and pome de orange made of fruyt. At the thridde cours, potage of ynde, and crem of almondes; and therwith brem de mere, and gurnade, and crabbes, and crevysc (cray-fist>), and lamprons in lentyne; and therwith gret eles rosted, and baken breme or carpe, and chesan, and darryolus, and tarteletes,ande peres in syrip.