Further, there was of meats wheat bread, main-bread and ginge-bread with fleshes, beef, mutton, lamb, veal, venison, goose, grice, capon, coney, cran, swan, partridge, plover, duck, drake, brissel-cock and pawnies, black-cock and muir-fowl, cappercaillies;
1728, Robert Lindsay, The history of Scotland, from 21 February, 1436. to March, 1565: in which are contained accounts of many remarkable passages altogether differing from our other historians, and many facts are related, either concealed by some, or omitted by others, Mr. Baskett and Company, page 146