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Service for fyshe dayes

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

First Course:
Butter
Salad with boiled eggs
Eel and lamprey potage
Red herring
White herring
Ling
Haburdyn with mustard
Chopped salted salmon with mustard and sugar
Salted conger
Shad with vinegar sauce
Mackerel
Whiting with fish liver and mustard
Plaice with sorrel, wine, mustard or verjuice
Thornback with fish liver and mustard
Fresh cod with green sauce
Mullet
Eels on sops
Roache on sops
Perch
Pike in pike sauce
Trout on sops
Tench in jelly or in gressel
Custard

Second Course:
Flounder in pike sauce
Fresh salmon
Fresh conger
Brette
Turbot with vinegar
Halibut
Bream on sops
Carp on sops
Sole or other fried fish
Roasted eels
Roasted lampreys
Roasted porpoise with galantine sauce
Fresh sturgeon
Crayfish
Crab with vinegar
Shrimp
Baked lampreys
Tarts
Cheese
Figs
Raisins
Apples
Pears
Blanched almonds




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