How Meats Were Served in Order to the Table in 1591

According to A Book of Cookrye by A.W. in 1591 (original publication was in 1584), here are how meats should be served in order to the table.

The First course.

Potage or stewed broth.
boiled meat or stewed meat.
Chickins and Bacon.
Powdred Beefe.
Pyes, Gooce, Pigge.
Rosted Beefe.
Rosted Veale.
Custard.

The second course.

Rosted Lamb.
Rosted Capons.
Chickins.
Pehennes.
Bakte Venison, Tart.

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The service at Supper.

Potage or Sew.
A Sallet.
A Pigges petitoe.
Powdred Beef sliced.
A shoulder of mutton or a brest.
Vele, Lamb, Custard.

The second course.

Capons rosted.
Cunnies rosted.
Chickins rosted.
A Pye of Pigions or Chickins.
Baked Venison, Tarte.

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The service at Dinner.

Brawne and Mustard.
Capons stewed in white broth.
A Pestell of Venison upon brewes.
A chine of Beef & a brest of mutton boild.
Chewets or Pyes of fine mutton.
Three green geese in a dish, sorrell sauce.
For a stubble goose, mustard and vinagre.
After Alhalowen daye a Swan, sauce Chaudron.
A Pigge.
A dubble Rib of Beef rosted, sauce Pepper and Vinagre.
A loyne of Veale or brest, sauce Orenges.
Half a Lamb or a Kid.
Two Capons rosted, sauce wine & salt, Ale and Salt except it be upon sops.
Two Pasties of falow Deer in a Dish.
A Custard.
A Dish of Leash.

The second course.

Jelly.
Pecock, sauce wine and Salt.
Two Cunnies or half a dozen of rabbets.
    sauce Mustard and Sugar.
Half a dozen of chickins upon sorrel sops.
Half a dozen of Pigions. Fesand, sauce water and salt with Onions sliced.
Half a dozen of Woodcocks, sauce Mustard and Sugar.
Half a dozen of Partriges.
Half a dozen Railes sauced as the Fesand.
A dozen of Quailes.
A dish of Larkes.
A pasty of red Deere.
Tarte, Ginger bread, Fritters.

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Service for Fish daies.

Butter.
A Sallet with hard Egges.
Potage of sand Eeles and Lamprons.
Red Hering green broiled sugar strewed upon. Salt salmon minced, sauce mustard and Vinagre and a little Sugar.
Whiting, sauce with liver and mustard.
Plaice, sauce sarrel, or Wine and Salt, or Vinagre.
Thorne back, sauce Liver and Mustard, Pepper and Salt strewed upon it after it is brused.
Fresh Cod, sauce Greensauce.
Bace, Mullet.
Eeles upon Sops.
Roches upon Sops.
Perch.
Pike in Pike sauce.
Troit upon Sops.
Tench in Gelly or in Grissel.
Custard.

The Second course.

Flounders in Pike sauce. Bream upon sops.
Carp upon sops.
Soles or any other fish fried, sauce the dripping.
Baked Lamprye.
Almonds blanched.