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Le secund feste

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

First course:
Venison en furmente
viand brusez
grosse char
chif de singler
Signet
capon de haut grece
fessand rostez
pik in brasy
custad
Ung subtilite

Second course:
gille viand riall
porcelle rost
crayn
cony rost
bittur
Venison rost
tenche tartes
Blanche braun
Ung viand de past
Ung subtilite

Third course:
peres in cenpe
bruwez
Curlewes
pertuches
rabettes
larkes
ung viand de past
Doucet
Toost lombard
ffritur
anguil rostez
Ung subtilite





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