Ale - Ale. Use one of the finer American ales that are popular now, or an English import, if possible. The flavored American ales that are found today are very period in flavor & style.

Barley-breed - Barley Bread. Use a whole loaf of unsliced barley or oat bread. Home-made or from a bakery is the best; round loaves are particularly suitable.

Broun Breed - Brown Bread. Use a whole loaf of unsliced wheat bread. Home-made or from a bakery is the best; round loaves are particularly suitable.

Chasteyns - Chestnuts. Serve in small finger bowls, to be eaten in the second course..

Chese - Cheese. Use a good English cheese, such as Stilton, or a rich French cheese, such as Brie. If using both, serve the Stilton in the first part of the feast and save the Brie for the richer foods later on. Modern cheeses that are similar in both taste and texture to period cheeses include Beaufort, Brie, Camembert, Comté, Cottage, Emmenthal, Farmer's, Gorgonzola, Gouda, Gruyére, Maroilles, Mozzarella, Parmesan, Port-Salut, Reblochon, Ricotta, Romano, Roquefort, & Stilton.

Grapes - Grapes. Use both white & red.

Hony - Honey. Serve in small bowls during the Voidë, to be used as a garnish for the other dessert items, especially the Wafres and the baked fruits.

Walsh-notes - Walnuts. Serve in small finger bowls, to be eaten with the Pyk in Galauntyne.

Wastel-breed - White Bread. Use a whole loaf of unsliced white bread. Home-made or from a bakery is the best; round loaves are particularly suitable.

Wyn - Wine. Use both white & red. If using white, look for a sweet Italian wine, as this would be similar to Vernage, mentioned several times in Chaucer's writings.