58 ON THE PLACE OF FISH IN 
For the Vailes :— 
Eels in sorry pot, Lyng, Haddock, Whiting, Plaice, Eel paste, 
Leche Cyprus. 
For the Hall at second dinner of servitors :— 
Lyng in oil, Conger in oil, Pike (latmer sauce), Lampreys with 
galantine, Conger, Halibut, Salmon in oil, Custarde (planted ), 
Leche comfort,* Frittered Dolphin. 
For my Lord Archbishop, Lord Steward and other 
Lords sitting at a board at night :— 
Joly Ipoccas, Leches (floryshed), Lamprey paste, Quince and 
orange paste, Tart Melior, Leche Florentine, Marmalade, 
Succade, Comfettes, Wafers, with Ipoccas. 
On the following Monday. 
For my Lord -— 
First Course. 
Rice molens potage, Lyng in oil, Conger in oil, Eels, Pike in 
oil, Haddock or Plaice, Salmon, Breame paste, Leche Damaske, 
Fritter pome. 
Second Course. 
Homonie potage, Sturgeon and Welkes, Breame in oil, 
Tenches in grisell, Roaches (fried), Carp (broiled), Chynes of 
Salmon (broiled), Eels and Lamprey (roast), Quince paste, 
March pear, Leche Florentine, Fritter orange. 
For the Knights’ and Dukes’ Council :— 
First Course. 
Rice potage, Lyng, Conger, Eels, Pike in sharp sauce, 
Haddock, Plaice, Salmon, Breame paste. 
Second Course. 
Homine potage, Sturgeon, Breame in oil, Tench in grisell, 
Carp (broiled), Chynes of Salmon (broiled), Eels and Lampreys 
(roast) Quince paste, Leche Florentine, Frittered orange. 
* 2? Comfit, 
