Pro inferiori parte Aule, & in alijs locis.
Source: Two Fifteenth-Century Cookery Books, (England, 1450)
First course:
Furmenty with venysoun
Mammenye
Brawn
Kede Roste
Capoun
Leche
A bakemete
Second course:
Mortrewys
Pygge
Conynge
Peionys
Ckykons
Venysoun Rosted
Leche
Frutoure
Bakemete chaud
Bakemete fryid
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