Richard II of England

... fome of cury was compiled of the chef Maister Cokes of kyng Richard the Secunde kyng of .nglond aftir the Conquest. the which was acounted þe best and ryallest vyand of alle csten .ynges and it was compiled by assent and avysement of Maisters and phisik and of philosophie þat dwellid in his court. First it techiþ a man for to make commune potages and commune meetis for howshold as þey shold be made craftly and holsomly. Aftirward it techiþ for to make curious potages & meetes and sotiltees for alle maner of States bothe hye and lowe. And the techyng of the forme of making of potages & of meetes bothe of flessh and of fissh. buth y sette here by noumbre and by ordre. sso þis little table here sewyng wole teche a man with oute taryyng: to fynde what meete þat hym lust for to have.

[This] book of cookery was put together by the head cooks of King Richard the Second, king of England after the Conquest. He was counted the best and most royal lover of fine food of all Christian kings. The book was compiled with the agreement and advice of the masters of medicine and philosophy who lived at his court. First it teaches how to make everyday soups and dishes for a household, made skillfully and wholesomely. Then it teaches how to make fancy soups, dishes and subtleties for people of every rank, high and low. The instructions for making soups and dishes, both of meat and of fish, are set out here by number and in order. So the little table that follows will show you at once how to find whatever dish you want.