This is an excerpt from Ancient Cookery [Arundel 334]
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)
Servise on flesshe-day. Bores-hed enarmed (ornamented), and bruce to potage; and therwith beefs, and moton, and pestels (legs) ofporke; and therwith swan and conynge rosted, and tarte. At the seconde course drope, and rose to potage; and therwith maudelard and faisant, and chekons farsed (stuffed) and rosted, and malachis baken. At the thridde course conynges in grave, and bore in brasc to potage; and therwith teles rosted, and partriches, ande woodcock, and snytes, and raffyolys baken, and flampoyntes.
Recipes with similar titles:
For a servise on flesshe day (Liber cure cocorum [Sloane MS 1986])