Medieval Menus

The ffest off Nevell Archebisshope of York and Chaunceler of Englond att his stallacon in York

First course:
Braun with mustard
ffurmente with venyson
hert poudred
ffessand in brayn
Swan rost
Ganetz
Gullez
capon de haut grece
heron roste
carpet in venison
pik in ereblad
leshe caute rialle
ffritur boyse
venyson bak
custad planted
chewetts riall with a suttellte

Second course:
Gilly parti riall
viand rasens
venison in brakes
pecock in trapille
cony roste
roo reversed
lardes de venison
pertuches
wodcok
plouer
Goodwitts
red shankes
yarowe helpes
knottes
Oxene
Creme in purpull
leshe cipirs
ffritur napkyne
tarte in molde
chatowe dyuers riall with a suttel!te

Third course:
Bland desere
dates in comfet
neutes vert
Bittur rofstid
Curlew rofstid
fessand rofstid
Railes rost
Egret rost
Rabettes
quailes
poums vert
G whelpes rost
dotterelles rost
martynets rost
Gret birds
larkes rost
sparowes
ffreche sturgion
lesshe blaunche
ffritur cuspe
quinces bak
rosestis florishid
chamlettes withe a sutteltte

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