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Conuiuium Regis supradicti in nupcijs apud Wyntoniam.

Source: Two Fifteenth-Century Cookery Books, (England, 1450)

First course:
Fylettys in galentyne
Vyaund Ryalle
Grosse chare
Signettys
Capoun of haut grece
Fesauntys
Chewetys
A Sotelte

Second course:
Venyson with furmente Potage
Gelye
Porcellys
Conynge
Bittore
Pulcynges farcez
Pertryche
Leche fryez
Braun bruse
A Sotelte

Third course:
Creme de Almaundys
Perys in Syryppe
Venyson Rostyd
Kyde
Wodecokke
Plouere
Rabettys
Quaylys
Snytys
Feldefare
Smale byrdys
Crustade
Sturgeoun
Fretoure
A Sotelte





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