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Medieval Menus

XVI. Meat Supper with Four Platters

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

First Platter:
Game stew
Hens with herbs
A broth of verjuice and mint
See cucumber in bacon gruel
Pike and loach in water
Salted young lampreys
Red mullet
Second Service:
Roast meat and fish
Fish galantine
Fish with white sauce
Mesentery of calf or lamb
Third Service:
Capon pies
Pike and eels in a crust
Tubers and an arbalester
Thin pancakes
Little sausages
Fourth Service:
Plaice in water
Freshwater fish in cold sage soup
Numbles in hot sauce
Tailemouse and cow pies
Soup / Jelly

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