Page:A Proper New Booke of Cookery (1575).djvu/6

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The Booke

Veale.
Lambe.
Cuſtarde.

❧ The ſecond courſe.

CApons roſted.
Conyes roſted.
Chickins roſted.
Pigeons roſted
Larkes roſted.
A pye of Pygeons oꝛ Chickens.
Baked veneſon.
Tarte

❧ The ſeruice at Dinner.

BRawne and muſtarde.
Capons ſtued in whit bꝛoth.
A peſtle of veniſson vpon bꝛues.
A chine of Beife, and a bꝛeaſt of Mutton boylde.
Chuets of pyes of of fine mutton.
Thꝛe greene geeſe in a dish, ſoꝛel ſauce foꝛ a ſtu(illegible text)le goſe, muſtard and vineger.
After Alhalowne day a ſwan.
Sauce chadell.
A Pigge.
A double ribbe of biefe roſted, ſauce
Pepper and vineger.
A loyne

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