Medieval Menus

Le primer fest

First course:
Venison in furmente
Viand brusez
Grosse chare
Chif de singlez
Capon de haut grece
Signett rostez
Herond rostez
Fessand rostez
Granns tartes
Ung subtilite

Second course:
Braun in egre douce
Blanche serre
porcell rostid
curlews rost
conys rost
Biturs rost
Venison rost
ffartels
Graunt custard
blanche braun
friturs
ung subtilite

Third course:
dates in compost
violetes
Brewez rost
pigions rost endort
quailes
plovers
graund oseaux
pull endourez
rabettes
larke. braun brusez
freturs. de metes in past
Ung in subtilite

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