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Medieval Menu


XVIII. Another Meat Supper

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

First Service:
Three sorts of soup
Whole capons in a white broth
A cauldron of root vegetables
Venison in soup
Loach and eels
Second Service:
Roast
Capons
Coneys
Partridge
Plovers
Whiting
Small birds
Kid
Sweet fricassee
Loach
Carp and sea-perch
Jellied eels
Pheasants and swans as side-dishes
Third Service:
Venison with frumenty
Pies of turtle-doves and larks
Tarts
Crayfish
Fresh herrings
Fruit
Claret
Small pastries
Wafers
Pears
Shelled nuts





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