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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

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.

Recipes with similar titles:

The second course (The Good Housewife's Jewell)

The second course (The Good Housewife's Jewell)

The second course (The Good Housewife's Jewell)