A HARD-WORKING DIET. 57 
At the Lord Stewarde’s board :— 
Second Course. 
Jolie Ipocras tart to potage, Sturgeon in oil with Welkes, 
Conger, Breame in sharp sauce, Carp in grenine, Tench (flory- 
shed), Crevesses, Lampreys (roast), Salmon in Alowes, Soles 
(fried), Lamprey paste, Tart Melior, Leche Florentine, Fritter 
ammell, Quinces and orange paste. 
At the Archbishop’s board end same as the Lord 
Steward except two dishes, Crevesses d.d. Lampreys, 
For the hall at the Bretherns Board. 
First Cursus. 
Rice molens potage, Ling in oil, Conger in oil, Lamprey with 
galantine, Salmon, Pike in latmer, Custarde royal, Leche 
Damaske, Fritter Dolphin. 
Second Cursus. 
Joly Amber, Sturgeon in oil, Torbut in oil, Soles, Breame de 
river, Carp (sharp sauce), Tench (floryshed), Eels and Lampreys 
(roast), Tart Lombarde, Quince paste, Leche Cyprus, Fritter. 
Messes to be served for another suite for the Great 
Hall and Chambers :— 
First Course. 
Rice moiens potage, Lyng, Lamprey or Eel, Pike in herbiage, 
Cod or Haddock, Breame paste, Leche Damaske, Frittered 
Dolphin. 
Second Course. 
Joly Amber potage, Sturgeon in oil, Carp or Breame in sharp 
sauce, Salmon in oil, Eels (roast), Orange paste, Tart Lombardi, 
Leche Cyprus, Frittered Columbine. 
For the little Hall:— 
Eels in sorry pot, Lyng, Salmon or Eel, Sturgeon, Turbot or 
Bret, Whiting, Bream or Eel paste, Leche Cyprus, Quince 
paste, Frittered pome. 
Ge 
