Source:

Hans Brask, Bishop of Linköping (1513-38), Calendarium Oeconomicum (1513-27?), extract edited by Martin Skjoldebrand, with English translations (1995-9?), from an edition of the original manuscript published by Per Kylander in “Calendarium oeconomicum avskrivet ur en gammal på Linköpings bibliotek förvarad hushållsbok (fr. 1513–27) efter biskop Brask,” Linköpings bibliotheks handlingar, I (1793), 263-74.  See also Hans Hildebrand, ed., “Matordningen i biskop Hans Brasks hus,” Konglike Vitterhets Historie och Antiqvitets Akademiens Måanadsblad, 157 (1885), pp. 1-21, and 159 (1885), pp. 141-2.

Taken verbatim 1 August 2008 from an archived version of the following webpage: http://www.bahnhof.se/~chimbis/tocb/recipes/menus/brask/BraskStugorna.html

 

Til stora borgarstuffuona (To the larger cottages)

först x kakuläge oc saa mong smör.
xv skinkor viii tungor viii mäthister oc iii iuuer, item paa huart fath med skinkone j bringastyche gammalt köth, item j stycche nyrögt koköth oc faaraköth, j stycche saltgrönth j stycke färst koköt j gammalth höns sudhet medh groffmathen, j fierding aff j gaas oc sinap paa saltseer paa huart fath.

[To begin with bread for 10 people and butter to go with it
15 hams 8 tounges, 8 … and 3 udders (?). Item on each plate with the hams 1 brisket (of old cows meat), item 1 piece of newly smoked cows meat and sheeps meat, 1 piece (sic) of weak (?) salt, 1 piece of fresh cows meat, 1 old sweetened hen with …, a fourth of goose and mustard on … on each plate.]

Til litzla borgarstuffuona (To the smaller cottages)

x skinkor, vij kakuläge och vii smör.

[10 hams, bread for 7 people and 7 butter].

Til bakarastuffuona (To the bakers cottages)

x skinkor, vij kakuläge och vii smör.

[10 hams, bread for 7 people and 7 butter].

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Yet another menu from The Olde Cookery Book:
http://www.bahnhof.se/~chimbis/tocb/
chimbis@bahnhof.se