From Qadiya Catalina de Arazuri:
A Roman Feast
The First Course:
Bread, Cheese: Both Hard and Herbed, butter, Kalamata and green olives, and grapes
The Second course:
N PULLO ELIXO IUS CRUDUMBroiled Dill Chicken
Dill, mint, vinegar, broth, mustard, raisin wine and leeks
INTUBA ET LACTUCÆ
Endives and Lettuce
Endives, Lettuce, honey, vinegar, chopped onion, dates, pine nuts
ALITER PORROS
Leeks and Beans
Borlotto beans, leeks, salt, pepper, cumin, broth
The Third Course:
ATINA LUCRETIANAA Lucretian Dish
Pork tenderloin, scallions, salt, pepper, raisin wine, savory
ALITER: FABACIÆ EX SINAPI
Mustard Beans
Borlotto beans, Mustard seed, honey, pine nuts, rue, and vinegar
Asparagos
Asparagus
Lightly salted
Dessert:
ALITER DULCIA
Another Sweet Dish
Fine white bread soaked in almond milk and eggs, then fried
Served with honey cream
PATINA DE PIRIS
A Dish of Pears
A pear custard
GUSTUM DE PRÆCOQUIS
Compote of early Fruit
Peaches, Pears, Apples, Dates; spiced with allspice and honey