Transcripton of document:
'Menu' for a "twelfth daye" lunch and supper at Beaudesert, 6 January 1580
  

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Twelfth daye 
Wednesdaye the vjte of Januarie 1580 
Ad prandium1
Dominus et Domina-
cum familia2
Sir Thomas Manners
My Ladie Manners
Mr Stanforde
Mrs Stanforde
Mr Bassett
Mr Dathike
Mrs Foliambe
with their servanntes
Ad cenam3
The compagnie
aforesaid. And
fourtie messe of
the neighbours and
others not bidden

For the maske
Mr Trentham
Mr Draycott
Mrs Draycott
Mr Waterton 
 Brawnes with the boares
heade. Capons stewed
mutton and veal stewed
sallettes. Mutton capon
broyled. Conie buttered
chynes of mutton roste
neates tonge. baked
mutton roste venison
baked pehennes
roste Swannes baked.
capon roste and Turkie
baked Gellie conies.
Teals. Wood cockes.
plovers.Snites roste hare
baked. Blackbirdes roste
Wildbore baked.
smallbirdes. Redders
gingerbred and fritters. 
 Ad cenam
Mutton. Blackbirdes
calves chawden4 and
gissardes5 
Boiled. Sallettes.
Leched6 beefe Mutton
cold. Conies Buttred
capon broiled chines
of mutton neates
tonges baked. Mutton
roste. Venison baked.
Capon roste. Turkie
baked. gellie
Conies. Teals.
woodcockes plovers
A Bakemeate
Snites. Blackbirdes
Reddere7 and
gingerbred  
 
Citations:
1Ad prandum: at lunch
2 Dominus et Domina cum familia: the Lord and Lady with their family
3 Ad cenam: at supper
4 Chawden: spiced sauce made from offal
5 Gissardes: cooked entrails
6 Leched: a Staffordshire word meaning salted
7 Reddere: red deer 
Underneath the 'menu' is a record of expenditure on
beefe ,mutton,geese, pigges,porke, veal, swannes, turkies,
pehennes, capons, mallards, conies, woodcocks,plovers,