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Medieval Menu


IV. Another Meat Dinner

Source: Le Ménagier de Paris, (France, 1393)

First Course:
Rich pasties
A stew of meat
Beef marrow fritters
Smoked eels
Loach in water
Cold sage soup
Coarse meat
Saltwater fish

Second Course:
Roasted freshwater fish
Bacon gruel
Meat
Capon pies
Thin pancakes
Bream pies
Eel pies
Fricassee

Third Course:
Frumenty
Venison
Lamprey in hot sauce
Fried bread slices
Roasted bream
Meat tarts
Sturgeon and jelly





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