56 ON THE PLACE OF FISH IN 
Die Sabbati ad ccenam. 
First Cursus. 
Lyng, Pike, Salmon in sorry, Breames (baked), Conger (roast) 
in oil, Eels and Lamperones (roast), Leche comfort 7, Creame 
of Almondes, Sturgeon and Welkes, Salmon (broiled), Tench in 
jelly, Perch in sorry, Dulcet amber, Tart of Proynes,* Leche 
Tramor. 
On the following day, Passion Sunday, the 9th of 
March, the year of our Lord 1505, in the 2nd yeare of 
the reigne of King Henry the 7th. The first course 
at my Lord’s table in the great hall was as follows :— 
Primus Cursus. 
Frumentie royal and mainmonie to potage, Lyng in oil, 
Conger p. in oil, Lampreys with galantine, Pike in latmer sauce, 
Conger (roast), Halibut (roast), Salmon in oil (roast), Carp (sharp 
sauce), Eels (roast), Salmon (baked), Custarde (planted), Leche 
Florentine, Frittered Dolphin. 
Secundus Cursus. 
Tolie Ipoccas and prune dreudge to potage, Sturgeon in oil 
with Welkes, Turbot, Soles, Breame in sharp sauce, Carp in 
armine, Tenches florished, Crevesses, Lamprons (roast), Roches 
(fried), Lampreys (baked), Tart Melior, Leche Florentine, Fritter 
ammell, Fritter pome.t 
Afterwards the Duke is served in his chamber with 
a separate meal :— 
Frumentie and Hamonie for potage, Lyng in oil, Conger in 
oil, Lampreys with galantine, Pike in latmer sauce, Turbot, 
Salmon in oil, Carp in sharp sauce, Eels (roast), Breame in paste, 
Custard (planted), Leche Comfort, Fritter Dolphin. 
At the Archbishop’s board end. First course like 
to the Duke’s, except two dishes less in the. whole 
course, that is to say, Salmon in oil and Eels roasted. 
At which board the Archbishop did sit. 
* ? Prawns. + ? Apples. 
