This is a generic Medieval English Menu with recipes from the 14th and 15th centuries.

Course One

• Bread
• Cheese (flavored with garlic and dill) - Recipe by Daniel Myers (Master Edouard Halidai)
• Strawberry Preserves

Course Two

• Roasted Rabbit accompanied by Sauce for a Conie
• Pegions Stewed - Recipe by Daniel Myers (Master Edouard Halidai)
• Chopped Spinach
• Salat

Entrement

Course Three

• Fyllettes in Galyntyne
• Baked Mallard
• Turnips
• Wortes

Entrement

Course Four

• Wafers - Recipe by Daniel Myers (Master Edouard Halidai)
• Snowe
• Almond Pudding
• Breney

A Sotelty - Gelly

Beverages

• Grape Juice
• Barley Water Flavored with Lemon
• Water

A copy of the feast booklet on the tables can be obtained here.

© Copyright 2010 Kristen Sullivan