Partridge, coneys and mallard

[a pottage of ground almonds and white wine or broth, thickened with rice-flour and ground chicken flesh, seasoned with sugar, salt and saffron] Cawdel ferry [wine sweetened with sugar or honey, thickened with fine white flour and heated with saffron and egg yolks, with ginger and sugar sprinkled on the top] with Flampoyntes of cream and Tarts [open tarts with a creamy filling including ground pork flesh and cheese and sometimes ground figs and spices, with small points of pastry stuck into them]

Plovers, laverocks [larks] and chicken forced [stuffed] Mawmenny [a pottage of shredded chicken or pheasant flesh, sweetened wine, fried pine nuts and dates, and spices, coloured red with sanders - a type of sandalwood - or yellow with saffron]

A subtlety would have followed each course.

A fish day menu for a great medieval feast runs:

Vyaund Ryal
[sweetened wine, spiced and thickened with rice-flour, coloured red with mulberries or sanders]

Sew Lumbarde [broth]

Salt fish and Salt Lampreys

Pike, Bream and Roast Salmon

Crustarde Lumbarde
[an egg custard tart with dried fruits]

A subtlety

Porpoise with Furmenty
[a dish of boiled, hulled wheat resembling a modern wheat porridge with ground almonds and pieces of porpoise]

Geleye
[a fish jelly]

Bream, salmon, conger eel, gurnard and plaice Lamprey pie
Leche frys [tarts of cheese, butter and egg yolk]
A subtlety in the shape of a crowned panther

Creme of Almaundys
[thickened confection of almond milk and sugar curdled with vinegar]

Pears in syrup

Tench, trout, fried flanders, perch

Roast lampreys and roast eels

Sturgeon and boiled crab

Graspeys [Royal fish like sturgeon or whale]

A subtlety in the shape of a crowned eagle.