Medieval Menus

Conuiuium Flemmynge, Lincolniensis Episcopi.

First course:
Perrey fyn.} potage.
Rapeye. } potage.
Grete taylys of Milwelle, An lenge.
Samoun pollys.
Salt Elys with galentyne.
Gode Pyke an fat.
Grosse tartez.

Second course:
Lampreys in galentyne.
Vyand Ryal.
Haddok.
Gurnard.
Plays.
Halybutte.
Elys an Lampronys Rostyd.
Flampayn.

Third course:
Mammenye.
Creme de .ij. colourys.
Troutys.
Storioun.
Samon freysshe.
Perche.
Walkys.
Breme de Mere.
Crabbe.
Purpeys Rostyd.
Goions fryid.
Doucetys.

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