Medieval Menus

A Ryal Fest in the Feste at the weddyng of the Erle of Deuynchire.

First course:
Furmenty with venysoun.
Vyand Goderygge.
Vele Roste.
Swan with chawderoun.
Pecokke.
Crane.
Vn leche.
Vn Fryid mete.
Vn pasty, cooperta.
A sotelte: Ceruus.

Second course:
Mammenye.
Vyand Motlegh.
Kede.
Conyng.
Herons.
Chykonys endoryd.
Venyson Rosted.
I. leche.
Vn Fryid mete.
I. paste Crustade.
A colde Bakemete.
A sotelte: Homo.

Third course:
Gely.
Datys in comfyte.
Fesaunt.
Gullys.
Poper.
Mawlard de la Ryuer.
Peionys
Pertryche.
Curlew.
Pomez endoryd.
I. Leche.
Payn Puffe.
A sotelte: Arbor.

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