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Medieval Menu


XXIII. Another Fish Dinner

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

First Service:
Cooked apples
Fat figs
Grenache wine
Cress and mint
Strained peas
Shad
Salted eel
Herrings
Fat peas
White broth over perch
Dried perch in a sauce over fried fish
Second Service:
Freshwater and saltwater fish
Jellied eels
Stuffed fish in hot sauce
Tench in soup
Crayfish
Bream pies
Plaice in water
Third Service:
Frumenty with porpoise
Rich pasties
Roast mackerel
Roast pompano and thin pancakes
Oysters
Fried dried fish
Crisp pastry of pike





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