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This is the purviaunce made for Kinge Richard, beinge with the Duc of lancastre at the Bisshoppes place of Durham at Londone, the xxiii day of September, the yere of the kinge forsaid .xij./ A.D. 1387.

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

First course:
Venesone with Furmenty
A potage called viaundbruse
Hedes of Bores
Grete Flessh
Swannes rosted
Pigges rosted
Crustade lumbard in paste
And a Sotelte

Second course:
A potage called Gele
A potage de Blandesore
Pigges rosted
Cranes rosted
Fesauntes rosted
Herons rosted
Chekens endored
Broke braune
Conyngges rosted
And a sotellte

Third course:
Potage bruete of Almondes
Stwde lumbarde
Venysone rosted
Chekenes rosted
Rabettes rosted
Partrich rosted
Peions rosted
Quailes rosted
Larkes rosted
Payne puff
A Dissh of Gely
Longe Frutours
And a Sotelte

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