Medieval Menus

Atte the stalling of John Stafford, Archibisshoppe of Caunterbury, the xxj yere of king Harry the vj. A.D. 1443.

First course:
Brawne with Mustard.
Furmenty with Venesone.
Mawmeny.
Fesaunte.
Swane.
Capone.
Carpeis of Venesone.
Herone sewe.
Grete breme.
Leche cremy ryall.
Custard ryoll.
A sotelte. Seint Andrew, sitting one ane hie Auter of a-state, with bemes of golde; afore him knelyng, the Bisshoppe in pontificalibus; his Croser kneling behinde him, coped.

Second course:
Bruet Mone amy.
Viaund cypre.
Crane rosted.
Venesone rosted.
Conyng.
Betore.
Partrich.
Curlewe.
Graunte carpe.
Leche Frutour.
Tard riall.
A sotelte: the Trinite sitting in a sone of gold, with a crucyfix in his honde. Seint Thomas in that one side, Seint Austin in that other, my lorde kneling in pontificalibusafor him. behinde him, his croser coped with the armes of Rouchestre. behinde him, in that o side, a blak Monke, prior of Cristes chirch; in that other side, the Abbot of Seint Austyns.

Third course:
Creme Vine.
Gely departed.
Browes.
Chekenos boiled.
Melons pepeull.
Plouer rosted.
Rabettes.
Votrellez.
Rales.
Quayles.
Dew doues.
Blanke singuler leche.
Frutoure Rasyne.
Quynes bakyne.
A sotelte. A godhede in a sone of gold glorified aboue; in the sone the holy giste voluptable. Seint Thomas kneling a-for him, with the poynt of a swerd in his hede & a Mitre there-vppone, crownyng S.T. in dextera parte, maria tenens mitram; in sinistra parte, Johannes Baptista; et in iiij. partibus, iiij. Angeli incensantes.

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