Medieval Menus

(untitled)

first braun and mustard
nombles to potage
beef. moton
pesstelles of pork in ceripe
capon and lesche
mortyns to potage
lambe
cony
bittur

wodcok
lesshe bake.
metes
then a sewet
tansey
small birds
bak quynces
peres and appilles with blanche pouder

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