14th Century English Feast Menu

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

1st remove
Sweet/fruit Savoury Vegetarian Sauce
Strawberyes with crème 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:

1st remove
Sweet/fruit savoury Vegetarian/grain Sauces
R Applemoy and *biscuit  R Drechouns   R Gourdes in potage *verde sawse
R Grete pyes Funges  *Iance sawce
Black porray Frumenty 
2nd remove
Sweet/fruit savoury Vegetarian/grain Sauces
Almond cream + Sr Plum preserve pud tartlets Rst boned stuffed joint of kid or Lamb Rstd garlic

 

Piper 
Eggplant 

 

Complete removal except permanents  

3rd course:

1st remove
Sweet/fruit Savoury Vegetarian Sauce
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
2nd remove
Sweet/fruit Savoury Vegetarian Sauce
* 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.

Comments are closed.