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In Festo Sancte Trinitatis in cena.

First course:
Brewys.
Chykonys y-boylid.
Pygge en Sage.
Spaulde de Motoun.
Capoun Rostyd.
Pastelade.

Second course:
Venysoun en brothe.
Kyde Rostyd.
Heronsewys.
Peioun.
Venysoun Rostyd.
Rabettys.
Pety perneux.

Third course:
Gely.
Quaylys.
Samaca.
Pescodde.
Blaunderellys.
Strawberys.

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