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Medieval Menu


XI. Another Dinner

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

First Course:
Beef pies
Black beet
Lamprey stew
German meat broth
Georgian meat broth
White fish sauce
Arbalester

Second Course:
Roast meat
Sea fish
Freshwater fish
Meat cracklings
Little tarts
Grilled rabbit
Grilled small birds
Forcemeat in hot sauce
Pisan tarts

Third Course:
Tench in soup
Portioned fricassee
Milktoast
Boars' tails in hot sauce
Capons a la dodine
Salmon pies
Bream pies
Plaice in water
Fried bread slices
Meat tarts

Fourth Course:
Frumenty
Venison
Browned vegetables
Roasted fish
Cold sage soup
Jellied eels
Fish jelly
Capon pies





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