- Roman
	First course Oysters, mussels, snails fattened on milk, endive and radish salad.
	Second course Boiled ham with honey baked in pastry case, roast peacock served with a spiced sauce, roast venison, roast suckling pig, stuffed dormice, asparagus, cabbage, parsnips and turnips.
	Dessert Plums, cherries, quinces, pomeanates, grapes, and pastry cases filled with honey, raisins, dates arid nuts.
	Bordeaux wine.

	Midle Ages
	First course :- lamprey, codling, mutton, chicken, goose. dove, worts (vegetables) and pastry.
	Second course :- eels, sea horses, lamb, duck, quail, goldfinches and pie.
	Cider, beer and wine ( sometimes even children had beer for breakfast )