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This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

For the second service.
Roasted partridges or woodcock.
Small roasted birds.
Venison hodgepodge.
Roasted veal.
Chicken pies.
Mutton hodgepodge
Roasted guinea fowl or capons.
Oranges & olives
Pot pies.
Dressed veal.
Roasted chicken.
Boiled pigeons.
Roasted goat.
Capers.
Another dressed veal.
Blancmanger.
Ham of Mayence.
Tongue pasties.
Another kind of veal.

Recipes with similar titles:

Second service (Ouverture de Cuisine)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)

Second service (Le Menagier de Paris)