The first is Dilligrout. I know, it sounds like something you caulk your bathroom tiles with. It was apparently a soup or stew made from almond milk, capon, sugar, and spices that was traditionally served by the owners of a property in London to celebrate coronations of English monarchs.
According to Wikipedia, "Dillegrout was first presented in 1068 at the coronation of Matilda of Flanders, wife of William the Conqueror, and its final presentation was at the coronation of George IV in 1821."
See this entry for more information https://en.wikipedia.org/wiki/Dillegrout
Take almonde mylk, and draw hit up thik with vernage, and let hit boyle, and braune [dark meat] of capons braied and put therto; and cast therto sugre, claves, maces, pynes, and ginger, mynced; and take chekyns parboyled and chopped, and pul of the skyn, and boyle al ensemble, and, in the settynge doune from the fire, put thereto a lytel vynegar alaied with pouder of ginger, and a lytel water of everose, and make the potage hanginge [clinging, i.e., thick],[9] and serve hit forth.
— Arundel Manuscripts
When fat is added as an ingredient, the dish is called maupygernon.[4]
I intend to try it the next time royalty visits!
The second dish is called Karum pie. Remember the song that includes 'four and twenty blackbirds baked in a pie"? Well karum pie involves nightingales along with becca ficoes (blackcaps). It was known as late as the 19th C.as Walter Scott mentioned it in Ivanhoe.
Presumably one can find black cap mushrooms or a substitute and the nightingales could be replaced by, say, quails, Sadly, no recipe apparently exists but I would think that one could come up with one for quail and mushroom pie for the next Mediaeval fair you attend.