Le secund feste
First course:
Venison en furmente
viand brusez
grosse char
chif de singler
Signet
capon de haut grece
fessand rostez
pik in brasy
custad
Ung subtilite
Second course:
gille viand riall
porcelle rost.
crayn
cony rost.
bittur
Venison rost.
tenche tartes.
Blanche braun
Ung viand de past
Ung subtilite
Third course:
peres in cenpe
bruwez
Curlewes
pertuches
rabettes
larkes
ung viand de past
Doucet
Toost lombard
ffritur
anguil rostez
Ung subtilite
Source: A Noble Boke off Cookry (England, 1468)