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
