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Medieval Menu


V. Another Meat Dinner

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

First Course:
Beef and marrow pies
Hare soup, coarse meat
White broth of coneys
Capons and venison in soups
White beet
Turnips
Salted olives
Fish

Second Course:
Roast Meat
Grilled shad
Fricassee
Numbles and tail of boar with hot sauce
Capons in pies
Fritters
Rich pasties

Third Course:
Frumenty
Venison
Browned Vegetables
Olives and fat capons a la dodine
Cream fritters
Sugared fried bread slices
Forcemeat in hot galantine
Jelly of capons, coneys, chicks, young rabbits and pigs

Fourth Course:
Hippocras
Wafers





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