Meat Dishes

Almondegas (meatballs) G
Baked Mallard G
Bake Mete Ryalle (spiced pork pie)
Beef y-Stywyd
Bukkenade (beef stew)
Chicken Pasty
Chike endored
Cinnamon Soup
Cod G
Coney in Civey
Cormarye (roast pork)
Custarde
Fyllettes in Galyntyne G
A Good Roast G
Chopped Liver
Humbles of a Deere
Meat Pyes
Pikkyll pour le Mallard
Mawmeny (chicken stew)
Pies of Paris G
Pumpes (meatballs)
Rissoles (meat pies, pork)
Salomene (twice cooked fish with sauce)
Salted Venison
Stuffed Cabbage G
Stuffed Piglet
Veal Tart with Cream
Venison
Venison Custarde

Non-Meat Dishes

A Dishe of Artechokes
Cheese ("Fromage Facile")
Compost
Crusterolles (fried crackers)
Diuers Sallets
Ember Day Tart
Frumenty
Garnished ("Armored") Turnips
Loseyns
May Eggs
Mushroom Tart G
A Tart of Onions
Onion and Parsley Salad
Onions with Cumin Sauce
Parsnip Pie
A Pie of Parsnips
Pochee (poached eggs with custard sauce)
Pottage of Turnips
Rique-Manger (eggs and apples)
Roasted Turnips
Spinach Tart
Chopped Spinach G
Stuffed Eggs
Turnips G
Vermicelli
Wastels yfarced

Desserts / Sweet Dishes

Almond Pudding G
Apple Muse
Apple Tart G
Breney (fruit compote) G
Cherry Torte
Cold Leshe Viand G
Custard G
Emplumeus (cooked apples)
Gyngerbrede
Candied Horseradish
Italian Pudding (bread pudding)
Lenten Slices
Marmelade of Quinces
Marzipan Torte G
Mon Amy G
Conserve of Orenges
Peach Tart
Pear Tart G
Perys en Composte
Peeres in Confyt
Pety Pernauntes
Tart of Prunes G
Pynade (candy)
Pottage of rys
Quynces or Wardones in paast
Rice in Almond Milk
Rysschews of Fruit
A Tart of Ryce
Snowe
Tortelli (fried pastry) G
Tostee (toast w/syrup)
Strawberries in Snow
Strawberye
Sugared Almonds
Wafers
Zabaglone (wine custard)

Sauces

Alepevere Sauce
Black Sauce for Capon
Cameline Sauce
Cold Sage Sauce
Cominée
Sauce gauncile
Jance Sauce G
Lumbard Mustard
Mustard
Pigge or Chiken in Sauge
Verte Sauce
White Leek Sauce
Wild Duck Sauce
Yellow Pepper Sauce

Spice Mixes & Other

Almond Milk
Powder Douce (sweet)
Powder Fort (strong)
Powder Fine
Short Paest (pie crust)