Medieval Menus

Le tercius fest

Bor en venered
blaumage potage
Borhed armed
Gret bef and moton
Swan and capon

Dragon
Custad
Venison in firmente
mammene potage
Gret tartes
Pigge.
vele

Braune fried
cony.
fessand
bores hed gilt
creme buyle
peres in ceripe
peti puellis
rabettes
pertuches
wockes
snytes
plouers
quailes
larkes
longe friturs
pertuches gilt
chekyn rost
ung potage

breuelle
pestellis in cresses
swan.
conye
lesshe custad
gilly lambe
Venyson.
heron
Venison bak
cold bake mete
friturs.
peres in ceripe
Curlewes.
rabbetts
quales
gret birdes
lesthe.
paynpuf
cold bak mete
antelopes
friturs

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