“In the kitchens the famous cooks were preparing menus which included, for one course alone: ballock broth, caudle ferry, lampreys en gelantine, oysters in civey, eels in sorré, baked trout, brawn in mustard, numbles of a hart, pigs farsed, cockintryce, goose in hoggepotte venison in frumenty, hens in brewet, roast squirrels, haggis, capon-neck pudding, garbage, tripe, blaundersorye, caboges, buttered worts, apple mousse, gingerbread, fruit tart, blancmange, quinces in comfit, stilton cheese, and causs boby.”
T. H. White, The Once and Future King Liber Tertius: The Ill-Made Knight, p.446, Wyman and Sons Ltd, 1930, 1940, 1958.