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For Anoþer Maner Of Service On Flesshe Day

This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

For anoþer maner of service on flesshe day. Take fyrst grete pyes and frumenté With venison, so mot I þe, And rostyd capon, þen shal þou take, Þys for þe fyrst cours, þou no3ght forsake. Then fylets in galentine and mortrews eke With rostyd befe and moton so meke, And rosted vele and porke and grys. And gose and gryce for secunde be wyse, For the thrydde cours, now take shalle Cawdel ferre, stued mawdelarde with alle, Then tarts and daryels and custan dere, Rysshene and pome dorres, and frutur in fere, Thenne rosted mawlarde and cele þer to, With wodcoke and oþer smalle bryddys inow. Of servis tel 3ou no more I wylle, For a comyne fest at home be skylle.


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