Medieval Menus

Servys in the monthe of Janyuar

First course:
Braun and mustard
nomble to potage
pestelles of pork and swane
mortyns to potage
pige. pelle
lambe. cony. and bitur.
and then for a soket
doucet of friturs of appilles

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