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Le second ffeste

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

First course:
Venison in furmenty
potage viand
Brusez chef de singler
gross chare
signet rost pik
viand in past
custad lombard
Ung subtillite
gilly blandeserre
porcell rosted
heron, pouchans endorez
Breme tartes
braun brisez
cony ung subtilite

Second course:
Bruet de Almayne
stew lombard
venison rost
Egret rost
pegions rost
pertuche rost
colombes
rabettes rost
qualis rost
larkes rost
perche gilli
longe ffriturs
Ung subtelite





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