Medieval Menus

The ffeste off kynge henry the iiijth to the herawldes and ffrence men when they had justed in Smytheffeld.

First course:
Furmente with venyson
viand ryalle
gros char poudred
signet rost
potage
cawpon de haut grece
fessand and lesshe lesshe
jassper stones of dyuers coloures
a custad
fflounders
porpas rost
lampry roste
cloves de edewede
menewes fried
paynpuff
dowcettes
Egillis of gold displayde for suttellte withe a scriptur in their billes

Source: A Noble Boke off Cookry (England, 1468)