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X. Another Meat Dish

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

First Course:
Strained peas
Herring
Salted eels
Black oyster broth
Almond broth
Gruel of pike and eels
Cracklings
Green stew of eels
Pies of silver

Second Course:
Sea fish
Freshwater fish
Pies of bream and salmon
Jellied eels
Brown arbalester
Tench in a bacon gruel
Fricassee
Thin pancakes
Lettuce
Lozenges
Little ears
Rich pasties
Stuffed salmon and loach

Third Course:
Frumenty
Venison
Browned apples
Spanish peas and Lampreys
Roasted fish
Jelly
Lampreys, congers and turbot with green sauce
Bream in verjuice
Fried bread slices
Meat tarts




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