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prime coursis le princ ffest

Source: A Noble Boke off Cookry (England, 1468)

First course:
Creme buyle
ung potage
puysson potage
pik, lampry
ung puysson freche
ung viand de paste
potage
Samon pik
gurnard soles
Eles roste
ung viand de past
ung potage trout
perche flounders
shrympes crabs
loppsters lesches
Ung Viand de past




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