Medieval Menus

The fyrste service at supper

First Course:
Potage or stew
Salad
Pigs' feet
Sliced powdered (salted) beef
Shoulder or breast of mutton
Veal
Lamb
Custarde

Second Course:
Roasted capon
Roasted conies
Roasted chicken
Roasted pigeons
Roasted larks
Pigeon or chicken pie
Baked venison
Tarts

Source: A Proper newe Booke of Cokerye, (England, mid-16th c.)