Feast Menu

First Course

Bread (White Bread, Oat Bread)

Fruit

Cheeses (cubed and spreads)

Butters (honey, herbed, plain)

Second Course

Gelyne in Dubatte (Roasted chicken in broth)

Salat (herbs and greens with vinaigrette)

Rice cooked in broth

Pasternaks (carrots in a honey, butter, and dill sauce)

Pear and Custard Pye

Third Course

Pork or Lamb pyes (Pork or Mutton pies made with Paest Royale)

Buttered Wortes ( a dish of cooked greens)

Apple Fryturs (Beer battered fried apples in sugar)

Chyches (Roasted chick peas boiled with garlic and olive oil)

Gyngrebread stuffed with apricots

Fourth Course

Beeff Stwed (Beef baked in a sauce of wine, currants, and onions)

Mushroom Pasties (a mushroom and cheese pie)

Gourdes in potage (Squash cooked in broth)

Cheesecake Tarte