Medieval Menus

Here after foloweth the order of meates how they must be served at the Table with their sauces for fleshe dayes at dynner.

First Course:
Potage or broth
Roasted or stewed meat
Chicken and bacon
Powdered (salted) beef
Pies.
Goose
Pork
Roasted beef
Roasted veal
Custarde

Second Course:
Roasted Lamb
Roasted Capon
Roasted Conies
Chicken
Peacock
Baked venison
Tarts

Source: A Proper newe Booke of Cokerye, (England, mid-16th c.)