SC - Boars head songs and menus

[Christine A Seelye-King]

Ok, here is what I have so far, separating the food from the lyrics. 
There are several things that I'm not sure of here, though. 

The Boar's head is served with gay garlands, sometimes of rosmary.
Service also includes the fact that it comes first, at the beginning of
the mete (mete = meat? or meal?) . It is also the 'chef' service (chief?
or chef?), and served with mustard.  Lots of mustard.  

A second course comes in, consisting of herons and cranes, with bitterers
on the side.  Bitter herbs?  Also in the fowl course are partridges,
plovers, woodcocks and snits. (And hay.)
Larks in hot schow, evidently for ladies to pick at.  (hot schow = served
hot? or in some kind of hot sauce?)

 Furmante to pottage, with venisun fin - various cooked grains, or even
meat 'stews' - pottage having many interpretations; including frumenty
with venison

 And the hombuls of the dove, and all that ever comes in - dove gizzards
and livers?  Maybe something like Garbage pie?
 
Capons ibake, with the peses of the row, 
Reisons of corrans, with oder spises mo. - Baked capon, with peas,
raisons of Corinth, and spices.  All baked in one dish?  

Gud bred

Drinks included:
Bluet of almain, romnay and win, ale

Say, here's something from Phillipa's Glossary:
COLD BREWET Cream of almonds, dried, mixed with mild seasonings, fennel
juice and wine.   Or thick almond milk made with wine or vinegar      
mixed with anise, sugar and green fennel. And spiced as a sauce for
boiled meat or fowl.
	This would make an interesting beverage for a Christmas Feast, hmmm...
Christianna

> The bores hede, I understond,
> Is chef service in all this londe,
> Whersoever it may be fonde,
> Servitur cum sinapio.    (It is served with mustard)

> At the beginning of the mete,
> Of a bores hed ye schal ete,
> And in the mustard ye shall wete;

> The bores hede in hond I bring,
> With garlond gay in portoring;

> The bores hede is the furst mess,

> Then comes in the secund cours with mikel pride:
> The cranes and the heirons, the bitteres by ther side,
> The pertriches and the plovers, the woodcokes and the snit,
> With hay!

> Larkes in hot schow, ladys for to pik,
> Good drink therto, lucius and fin –
> Bluet of almain, romnay and win,

> Gud bred, ale, and win, dare I well say,
> The bores hede with musterd armed so gay.
> 
> Furmante to pottage, with venisun fin,
> And the hombuls of the dove, and all that ever comes in.
> 
> Capons ibake, with the peses of the row,
> Reisons of corrans, with oder spises mo.

> Boars head is served with mustard - all the songs insist on it!  
> Another word for course - mess.
> Another word for chef - chief.
> Among the good drinks: bruet of almond, sweet wine and wine.  Could
> they be drinking the almond milk?   
> Seems the boar "leaves the country" and "goes his way" after twelfth
> night.  No more fresh pork until spring?
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