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Medieval Menu


XVII. Another Meat Supper

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

First Platter:
Capons with herbs
Cominy
Daguenet
Peas
Loach in yellow sauce
Venison in soup
Second Service:
Roast meat
Jelly
Portioned fricassee
Little cream tarts well sugared
Third Service:
Capon pies
Cold sage soup
Stuffed shoulders of mutton
Pike in broth
Venison with boar's tail
Crayfish





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