Frizzled beans, a cinnamon brewet, a hare in black civey, a green eel brewet, red herring, great joints, turnips, tench with sops, salt geese and chines, rissoles of beef marrow, hastelettes of beef. The best roast that may be had, fresh- and saltwater fish, boiled plaice, bourreys with hot sauce such as lampreys, a gravy of shad the colour of peach blossom, a party blankmanger, Lombard tarts, pasties of venison and small birds, Spanish cretonnee, fresh herring. Frumenty, venison, glazed meats, fish jellies, fat capons a la dodine, fish roast, leches fried and darioles, eels reversed, crayfish, crisps and stuffed straws. Roast meat, salt- and freshwater fish, Lombard raniolles, a Spanish cretonnee. Lampreys, shad, a rosee, larded milk and croutes in milk, Yisan, i.e., Lombard tarts, cream darioles.
Issue is hippocras and wafers.
Great joints, Norwegian pasties, beef marrow fritters, cameline meat brewet, soringue of eels, loach in water, salt-water fish and cold sage. The best roast that may be had, freshwater fish, a meat tile, goat's flesh boiled and larded, capon pasties, bream and eel pasties and blankmanger. Frumenty, venison, glazed meats, lampreys with hot sauce, leches fried and darioles, roast bream, broth with verjuice, sturgeon and jelly.