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The seruice at dyner

Source: A Proper newe Booke of Cokerye, (England, mid-16th c.)

First Course:
Meat with mustard
Capons, stewed or in white broth
Venison on browes
Boiled beef and mutton
Mutton pies
Goose with sorrel sauce or mustard and vinegar
Swan with chadel sauce
Pork
Roasted beef ribs with pepper and vinegar sauce
Veal loin or breast with orengers sauce
Lamb or kid
Roasted capons with wine sauce
Venison pasties
Custard
Leches

Second Course:
Jelly
Peacocks with wine sauce
Conies or rabbits with mustard and sugar
Chicken on sorrel sops
Pigeons
Mallards
Teal with mustard and verjuice sauce
Stork
Heron
Crane with galantine sauce
Curlew
Bittern
Bustard
Phesant with salt and sliced onions
Woodcocks with mustard and sugar
Partridges
Teals with salt and sliced onions
Quail
Larks
Venison pasties
Tarts
Gensbread
Fritters




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