Medieval Menus

Conuiuium Johannis Stafforde, Episcopi Wellensis in inductu Episcopatus sui, videlicet .xvj.o die Septembris, Anno domini millessimo CCCCmo vicessimo quinto 1425.

First course:
Furmenty with venysoun.
Mammenye.
Brawnne.
Kede Roste.
Capoun de haut Grece.
Swan.
Heyroun.
Crane.
A leche.
Crustade Ryal.
Frutoure Samata.
A soltelte, a docter of lawe.

Second course:
Blaunche Mortrewys.
Vyand Ryal.
Pecoke.
Conyng.
Fesaunte.
Tele.
Chykonys doryd.
Pyions.
Veysoun Rostyd.
Gullys.
Curlew.
Cokyntryche.
A leche.
Pystelade chaud.
Pystelade fryid.
Frytoure damaske.
A sotelte, Egle.

Third course:
Gely.
Creme Moundy.
Pety Curlewe.
Egret.
Pertryche.
Venysoun Roste.
Plovere.
Oxyn kyne.
Quaylys.
Snytys.
Herte de Alouse.
Smale byrdys.
Dowcet Ryal.
Petelade Fryid.
Hyrchouns.
Eggys Ryal.
Pomys.
Brawn fryid.
A sotelte, Sent Andrewe.
Frute.
Waffrys.
Vyn dowce.

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