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Atte the stalling of John Stafford, Archibisshoppe of Caunterbury, the xxj yere of king Harry the vj. A.D. 1443.

Source: Two Fifteenth-Century Cookery Books, (England, 1450)

First course:
Brawne with Mustard
Furmenty with Venesone
Mawmeny
Fesaunte
Swane
Capone
Carpeis of Venesone
Herone sewe
Grete breme
Leche cremy ryall
Custard ryoll
A sotelte Seint Andrew, sitting one ane hie Auter of a-state, with bemes of golde; afore him knelyng, the Bisshoppe in pontificalibus; his Croser kneling behinde him, coped

Second course:
Bruet Mone amy
Viaund cypre
Crane rosted
Venesone rosted
Conyng
Betore
Partrich
Curlewe
Graunte carpe
Leche Frutour
Tard riall
A sotelte: the Trinite sitting in a sone of gold, with a crucyfix in his honde Seint Thomas in that one side, Seint Austin in that other, my lorde kneling in pontificalibusafor him behinde him, his croser coped with the armes of Rouchestre behinde him, in that o side, a blak Monke, prior of Cristes chirch; in that other side, the Abbot of Seint Austyns

Third course:
Creme Vine
Gely departed
Browes
Chekenos boiled
Melons pepeull
Plouer rosted
Rabettes
Votrellez
Rales
Quayles
Dew doues
Blanke singuler leche
Frutoure Rasyne
Quynes bakyne
A sotelte A godhede in a sone of gold glorified aboue; in the sone the holy giste voluptable Seint Thomas kneling a-for him, with the poynt of a swerd in his hede & a Mitre there-vppone, crownyng ST in dextera parte, maria tenens mitram; in sinistra parte, Johannes Baptista; et in iiij partibus, iiij Angeli incensantes





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