An attempt at an authentic 15th century English feast. This menu is (very) loosely based on one titled "Conuiuium domini Henrici Regis quarti, In coronacione sua apud Westmonasterium" found in "Two Fifteenth-Century Cookery Books" (T. Austin, ed.).
The original menu consisted of three courses with a total of 43 dishes (more than three times the number being served here).
Menu by Daniel Myers
On Table:
manchet bread
soft cheese
fruit preserves
First Course:
Beef in Pevorade
Blancmanger of Chicken
Pety Pernauntes
Sallet
Second Course:
Venison in Frumenty
Gelye de Chare
Grete Pyes
Leche Lumbarde
Roasted Turnips
Third Course:
Chardewarden (with Snowe)
Apple Frutours
Beverages:
Non-alcoholic wine (a.k.a grape juice)
Lemonade
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