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.
A Dinere of Fische. [Compare "For a servise on fysshe day," Liber Cure, p. 54, and Household Ordinances, p. 449.]
The Furst Course.
"Musclade or [For of. See 'Sewes on Fische Dayes,' l. 821.] menows // with þe Samoun bel|lows [? for bellies: see 'the baly of þe fresch samoun,' l. 823 in Sewes on Fische Dayes; or it may be for the sounds or breathing apparatus.] // eles, lampurns in fere;
Peson with þe purpose // ar good potage, as y suppose //
Line 720
as fallethe for tyme of þe yere:
Baken herynge // Sugre þeron strewynge // [folio 182a]
grene myllewelle, deyntethe & not dere;
pike [Pykes in Brasey, H. Ord. p. 451.] / lamprey / or Soolis // purpose rosted on coles [Purpesses, Tursons, or sea-hogs, are of the nature of swine, never good till they be fat .. it is an unsavoury meat .. yet many Ladies and Gentlemen love it exceedingly, bak'd like venison. Mouffet, p. 165.] //
Line 724
