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XIV. Another Meat Dinner

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

First Course:
White beets with capons
Rroast goose with sciaena and chitterlings
Pieces of beef and mutton
Georgian stew of hares
Veal
Coneys

Second Course:
Capons
Partridge
Coneys
Plovers
Stuffed pigs
Pheasants
Jelly of meat and fish
Side-Dish:
Loach and carp
Raised Side-Dish:
Swan
Peacock
Bittern
Heron

Third Course:
Venison
Smothered rice
Capon pies
Cream flans
Meat tarts
Jellied eels
Fruit
Wafers
Waffles and claret




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