The babees book, Aristotle's A B C, Urbanitatis, Stans puer ad mensam, The lvtille childrenes lvtil boke, The bokes of nurture of Hugh Rhodes and John Russell, Wynkyn de Worde's Boke of keruynge, The booke of demeanor, The boke of curtasye, Seager's Schoole of vertue, &c. &c. with some French and latin poems on like subjects, and some forewords on education in early England. Ed. by Frederick J. Furnivall ...

A dynere of flesche. [Compare the less gorgeous feeds specified on pp. 54-5 of Liber Cure, and pp. 449-50 of Household Ordinances. Also with this and the following 'Dinere of Fische' should be compared "the Diett for the King's Majesty and the Queen's Grace" on a Flesh Day and a Fish Day, A.D. 1526, contained in Household Ordinances, p. 174-6. Though Harry the Eighth was king, he was allowed only two courses on each day, as against the Duke of Gloucester's three given here. The daily cost for King and Queen was £4. 3s. 4d.; yearly, £1520. 13s. 4d. See also in Markham's Houswife, pp. 98-101, the ordering of 'extraordinary great Feasts of Princes' as well as those 'for much more humble men.']

The furst Course.

Furst set forthe mustard / & brawne / of boore, [See Recipes for Bor in Counfett, Boor in Brasey, Bore in Egurdouce, in H. Ord. p. 435.] þe wild swyne, Suche potage / as þe cooke hathe made / of yerbis / spice / & wyne, Beeff, moton [Chair de mouton manger de glouton: Pro. Flesh of a Mutton is food for a glutton; (or was held so in old times, when Beefe and Bacon were your onely dainties.) Cot.] / Stewed feysaund / Swan [The rule for the succession of dishes is stated in Liber Cure, p. 55, as whole-footed birds first, and of these the greatest, as swan, goose, and drake, to precede. Afterwards come baked meats and other dainties.] with the Chawdwyn, [See note to l. 535 above.] Line 688 Capoun, pigge / vensoun bake, leche lombard [See the Recipe for Leche Lumbard in Household Ordinances, p. 438. Pork, eggs, pepper, cloves, currants, dates, sugar, pow|dered together, boiled in a bladder, cut into strips, and served with hot rich sauce.] / fruture viaunt [Meat fritter?, mentioned in l. 501.] fyne;

A Sotelte

And þan a Sotelte: Maydon mary þat holy virgyne, And Gabrielle gretynge hur / with an Ave. Line 692

The Second Course.

Two potages, blanger mangere, [See "Blaumanger to Potage" p. 430 of Household Ordinances; Blawmangere, p. 455; Blonc Manger, L. C. C. p. 9, and Blanc Maungere of fysshe, p. 19.] & Also Iely ["Gele in Chekyns or of Hennes," and "Gelle of Flesshe," H. Ord. p. 437.] : For a standard / vensoun rost / kyd, favne, or cony, bustard, stork / crane / pecok in hakille ryally, [See the recipe "At a Feeste Roiall, Pecockes shall be dight on this Manere," H. Ord. p. 439; but there he is to be served "forthe with the last cours." The hackle refers, I suppose, to his being sown in his skin when cold after roasting.] heiron-sew or / betowre, with-serue with bred, yf þat drynk be by; Line 696 Partriche, wodcok / plovere / egret / Rabettes sowkere [The fat of Rabet-suckers, and little Birds, and small Chickens, is not discommendable, because it is soon and lightly overcome of an indifferent stomack. Muffett, p. 110.] ; Gret briddes / larkes / gentille breme de mere, dowcettes, [Recipe at p. 60 of this volume. Dowcet mete, or swete cake mete (bake mete, P.) Dulceum, ductileus. P. Parv. Dousette, a lytell flawne, dariolle. Palsgrave. Fr. flannet; m. A doucet or little custard. Cot.] payne puff, with leche / Ioly [May be Iely, amber jelly, instead of a beautiful amber leche.] Ambere, Fretoure powche / a sotelte folowynge in fere, þe course for to fullfylle, Line 700 An angelle goodly kan appere, and syngynge with a mery chere, Vn-to .iij. sheperdes vppon an hille. Line 704

The iij^d Course.

"Creme of almondes, & mameny, þe iij. course in coost, Curlew / brew / snytes / quayles / sparows / mertenettes rost,

Perche in gely / Crevise dewe douȝ / pety perueis [See the note to line 499.] with þe moost, Quynces bake / leche dugard / Fruture sage / y speke of cost, Line 708 and soteltees fulle soleyn: þat lady þat conseuyd by the holygost hym þat distroyed þe fendes boost, presentid plesauntly by þe kynges of coleyn. Line 712 Afftur þis, delicatis mo. Blaunderelle, or pepyns, with carawey in confite, Waffurs to ete / ypocras to drynk with delite. now þis fest is fynysched / voyd þe table quyte; Line 716 Go we to þe fysche fest while we haue respite, & þan with goddes grace þe fest wille be do.