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XXIV. Another Fish Dinner

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

First Service:
Strained peas
Herring
Salted eels
A stew of black oysters
Almond broth
Napkins
A gruel of pike and eels
Cracklings
A green stew of eels
Silver pies
Second Service:
Saltwater fish
Freshwater fish
Bream and salmon pies
Jellied eels
Brown arbalester
Tench in a larded gruel
Fricassee
Thin pancakes
Lettuces
Lozenges
Little ears
Rich pasties
Stuffed salmon and loach
Third Service:
Frumenty with porpoise
Browned apples
Spanish peas
Young lampreys
Roast fish
Jelly
Lampreys
Congers and turbot in green sauce
Bream in verjuice
Fried bread slices
Meat tarts




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