The banquets given by princes or nobles were much more important affairs. They were served in this manner:--First the grand sallet was to be marshalled in by gentlemen and yeomen-waiters, then green sallets, boiled sallets, and compound sallets; these were followed by all the fricassees, such as collops, rashers, &c.; then by boiled meats and fowls; then by the roasted beef, mutton, goose, swans, veal, pig, and capon; next were ushered in the hot baked meats, such as fallow-deer in pasty, chicken or calves'-foot pie, and dowset; then the cold baked pheasants, partridges, turkey, goose, and woodcocks; lastly, carbonadoes both simple and compound. These were all arranged upon the table in such a manner that before each trencher stood a salad, a fricassee, a boiled meat, a roasted meat, a baked meat, and a carbonado,--a profusion that must have been almost overwhelming. The second course comprised the lesser wild and land fowl, which were again followed up with the larger kinds, as herons, shovellers, cranes, bustards, peacocks, &c.; and these by cold baked red-deer, hare-pie, gammon of bacon pie, wild boar, roe-pie; and scattered among these were the "conceited secrets" in the way of confectionery and sweet pastry, which were the pride of the good housewife's heart; besides whatever fish was available, which was to be distributed according to the manner in which it was dressed, with the respective courses, the fried with the fricassees, the broiled with the carbonadoes, the dry with the roast meats, and those stewed in broths with the boiled meats. The carbonadoes consisted of any meat scotched on both sides and sprinkled with seasonings in various combinations, and then either broiled over the fire or before it. Roasted geese were stuffed with gooseberries--hence the term; and, if we were to enter into the given details of the various modes of dressing these numerous dishes, we could mention many as long disused. Some of the terms employed are as startling to modern ears as the ingredients: to take one instance, pie-dishes were called coffins.