A Medieval Feast

Menu for the banquet given for the English king in 1397, shortly after King Richard II's marriage to Isabella of France in 1396.

Taken From:
Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century, edited by Constance B. Hieatt and Sharon Butler Early English Text Society, Oxford University Press, London, 1985. English translation (c) Garay. From MS Cosin V. III. ll (C) p.39

(1)Thys is the purveanse of e feste for e kynge at home with e lord spenser; first for the kynges table. Furmynte in venesoun, cornude loru e, grete flesshe, e hede of he bore, capones of hi gres, swannes rostyd, herones rostyd, fesantes rostyd, grete tartes, and ii sotelteys. Brawn in gredowse, blaundessore, pyggys rostyd, conyes rostyd, curlewes rostyd, bytorys rostyd, venesoun rostyd, pekokys rostyd, telys rostyd, grete crostude, & brawne freturys, and i sotelte. Datys in compaste, vyolette, cranys rostyd, perteryches rostyd, pekokys rostyd endort, qulays rostyd, plouerys rostyd, grete birdes rostyd, rabatys rostyd, larkys rostyd, broken brawne, fretowrys, domedes in paste, quynsys in past, and ii sotelteys.

(2)Thys is e porweaunse for the fest for e kynge at home for his own table. Venesoun with furmynte in potage, borys hedes, grete flesshe, swan rostyd, capones rostyd of hy grece, pesson, pyke, and ii sotelltees. Potage called blunsorre, potage called gele, pyggys rostyd, crunes rostyd, fesaintes rostyd, herones rostyd, pekokys rostyd, breme, sartes, broken brawn, conyng rostyd, & i soteltee. Potage called bruet of almayne, new lombard, venesoun rostyd, egret rostyd, pekokys rostyd, perteryches rostyd, pegones rostyd, rabetes rostyd, qualys rostyd, larkes rostyd, a mete called payne pufe, perchys, resquyle, longe freturys, and ii sotelteys.

(1)This is the menu of the feast for the king at home with the Lord Spenser; first for the king's table. Boiled wheat in venison, cured tongue, boiled meat, boar's head, fat capons, roasted swans, roasted herons, roasted pheasants, large, open tarts, and two subtleties [usually foods disguised to look like something else, eg. birds covered with their feathers to appear alive]. White meat in a sweet and sour sauce, white pudding, roasted piglets, roasted rabbits, roasted curlews, roasted marsh birds, roasted venison, roasted peacocks, roasted teals, large custard tart, fritters, and one subtlety. Dates in relish, violets, roasted cranes, roasted partridges, roasted peacocks, glazed with gold, roasted quails, roasted plovers, large game birds roasted, roasted rabbits, roasted larks, small meat pieces, apple or cheese fritters, fruit dumplings, quince dumplings, and two subtleties.

(2)This is the menu for the feast for the king at home for his own table. Venison with a dish of boiled wheat, a stewed dish, boars' heads, boiled meat, roasted swan, roasted fat capons, peas, pike, and two subtleties. White pudding, jellied meat or fish, roast pork, roasted cranes, roasted pheasants, roasted herons, roasted peacocks, fish, tarts, meat served in pieces, roasted rabbit, and one subtlety. German broth, spiced pudding of pork, dried fruits and eggs in a sauce of almond milk or wine, roasted venison, roasted small heron, roasted peacocks, roasted perch, roasted pigeons, roasted rabbits, roasted quails, roasted larks, meat in puff pastry, perch, a rice dish, fritters, and two subtleties.


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Copyright: McMaster University, 2000