This is an example menu of a 14th Century English (with French and German influences) done for 50 people, and oculd easily have done 100). This feast was held in 2011.
This feast was done in the “messes” style, with 6 to a mess, unless otherwise stated. There were 3 servers/pantlers bringing out the messes to the table. ?Each course had 2 removes (except for first course). As is common in 14th century feasts, the sweet and savoury are mixed between courses (because of the need to balance the humours).
On Table for the entire feast:
- Fruit; apples, pears, citrus, dried fruit and nuts tray/platter/board
- Bread, salt, oil, butter?
- Green salat decorated with flowers
To be refreshed at the end of each course.
R = to be removed
1st course: on table with above. Mess of 8 x 5
|Strawberyes with cr?me wastard (in a pastry shell)||Chicken meatballs endored?||Mushroom stuffed rolls||Garlic and cheese sauce|
|*gyngre brede on plate with Tourtelete||Allows de beef?||Iflagun?|
|Tourteletes in frytour?|
After first course, remove all dishes except permanents which should be refreshed.
2nd course: Mess of 8 x5:
|R Applemoy and *biscuit?||R Drechouns ?||R Gourdes in potage||*verde sawse|
|R Grete pyes||Funges?||*Iance sawce|
|Almond cream + Sr Plum preserve pud tartlets||Rst boned stuffed joint of kid or Lamb||Rstd garlic
Complete removal except permanents ?
|Candied walnuts and pine nuts||R samon roste in sauce||Spinach with, lemon & ricotta||R verde sawse|
|syrosye and *biscuit||*Duck liver flans||Blamanger||*Iance sawce|
|* gyngre brede||Citrus chicken??||Slyt soppes||n/a|
|Tart de bray|
The meal ended here but wafers and hippocras (spiced red wine) would be the traditional finish to the meal.
We heavily relied on Brears “Cooking and Dining in Medieval England” for this feast.
If you are interested in attending feasts, check out our guide for attending your first feast.