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Medieval Menu


Servys in the monthe of Janyuar

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

First course:
Braun and mustard
nomble to potage
pestelles of pork and swane
mortyns to potage
pige pelle
lambe cony and bitur
and then for a soket
doucet of friturs of appilles





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