| The .j. course. | |
|---|---|
| Furmenty with Venysoun. | Venison stew with furmenty (wheat porridge). |
| Platter with samples of three meats: | |
| Pigge in sawge. | Pork with sage sauce. |
| Spawdys de Mouton. | Roast Lamb. |
| Swan with chawderoun. | Goose (substituting for swan) with giblet sauce. |
| Vn leche. | Chardewardon (Pear paste/sauce). |
| Vn Fryid mete. | Spynoches yfryed (Fried spinach). |
| Vn pasty, cooperta. | Tart in ymber day (Onion and cheese tart). |
| The .ij. course. | |
| Mammenye. | Minced chicken in spiced wine and almond sauce. |
| Vyand Motlegh. | Multicolored food: Lete Lardes (sort of scrambled eggs). |
| Venyson Rosted. | Roast Beef (Venison not available). |
| Vn Fryid mete. | Benes yfryed (Fried beans). |
| I. paste Crustade. | Custard Lumbarde (Custard tart with dried fruit). |
| A colde Bakemete. | A bake Mete (Custard tart with pears). |
| The .iij. course. | |
| Gely. | Chicken in aspic. |
| Datys in comfyte. | Candied dates. |
| Pomez endoryd. | Gilded meatballs ("golden apples"). |
| A Leche. | Gingerbrede (candy, not cake). |
| Payn puffe. | Pastry with dried fruit filling. |