You can read it yourself one photographed manuscript page at a time here. The illustration on this page is for "Conynges (conies=rabbits) in clere broth." You can see the title clearly.
On September 23, 1387, Richard held a feast, the details of which are given. The pomp and ceremony started at 10:30, followed by:
- Venison with furmenty (a sauce of boiled wheat)
- A potage called Viaundbruse (a broth with choice meats)
- Heads of Boars
- Great haunches of roasted meat
- Roasted swans
- Roasted pigs
- Custard with dried fruit, parsley and bone marrow in a crust
- A subtlety (a decorative piece of food)
That was a feast!
*The EETS was founded in 1864 by F.J.Furnivall with the stated goal of putting into print all historical manuscripts available in English. It is through the EETS that many manuscripts from the Cotton Library became available to scholars and the public.