Medieval Menus

Conuiuium domini Henrici Regis quarti, In coronacione sua apud Westmonasterium.

First course:
Braun en peuerarde
Viaund Ryal.
Teste de senglere enarmez.
Graund chare.
Syngnettys.
Capoun de haut grece.
Fesaunte.
Heroun.
Crustade Lumbarde.
Storieoun, graunt luces.
A Sotelte.

Second course:
Venyson en furmenty.
Gely.
Porcelle farce enforce.
Pokokkys.
Cranys.
Venyson Roste.
Conyng.
Byttore.
Pulle endore.
Graunt tartez.
Braun fryez.
Leche lumbarde.
A Sotelte.

Third course:
Blaundesorye.
Quyncys in comfyte.
Egretez.
Curlewys.
Pertryche.
Pyionys.
Quaylys.
Snytys.
Smal byrdys.
Rabettys.
Pome dorreng.
Braun blanke leche.
Eyroun engele.
Frytourys.
Doucettys.
Pety perneux.
Egle.
Pottys of lylye.
A Sotelte.

Source: Two Fifteenth-Century Cookery Books, (England, 1450)