| Show THEY LIVED TO EAT people of olden times were lover of good feeding rhe antiquary took down a matin manu script ot of vellum beautifully illume in ili gold bold and blue old rec cecils ils he be said bald A book ot of val recipes and UK that shows us its what hat the monks the priors and tile the abbots ate I 1 ahten here to Is a good friday menu a fast lay day think and he lead with alth tansy anay sauce good trout of idtse size stuffed mith the buds buda ot of primroses prim roses turbot in fit aily of the quince onions i with cloves a 8 hoft pudding liiK of milk milic and pigeons eaps a larded cheese of italie italic with tarts of aulne and ulna lne with many spices and winy cais have been stewed not bad rot foi a fast day haiti the antiquary heio la Is a dinner for six a dinner that wits wan served la in the abley abbey of harking lit in fore columbus dincov red inal malloid laid acala toasted on oil it a balt almonds almonda bolam in mill milk boasted cal aaion on with ith a syrup of honey and piers pears leg of 0 a calf boll boil ed cd herons it 11 small baked pig set about with hilt gilt and with a in hla his I 1 berh tart with satire or of quince second couise chui coui BP roast hedgehog with jelly of pears venison well halad with fill many apples almond and white wine rottaro doar coara a flesh 1 in hart pudding arwa bianes with the grav of it a young kid partridge and curlew with sakip of good amp third course burbe ourbe A peacock roasted with the grease of the pig a chaps set bet it out covered with its skin with feath era on oil many onions underneath him in tho the diali Cu custard of cleam and the eggs of hens bens also some home small of all kinds laid in good gond wine |
