Medieval Menus

I. Meat-day Dinner, Thirty-one dishes in Six Platters

First Course:
Grenache wine
Toast rounds
Veal pies
Pompano pies
Black pudding
Sausages

Second Course:
Hare stew
Strained peas
Salted meat
Smoked eels and fish

Third Course:
Roasted coneys, partridges, capons, etc...
eel-pout
brill
Chopped meat soup

Fourth Course:
Water-fowl a la dodine
Smothered rice
Eel mold with hot sauce

Fifth Course:
Shad pies
Rissoles
Sugared milk
Sugared flans

Sixth Course:
Pears
Sugared almonds
Medlars
Shelled nuts
Hippocras
Wafers

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