Medieval Menus

IV. Another Meat Dinner

First Course:
Rich pasties
A stew of meat
Beef marrow fritters
Smoked eels
Loach in water
Cold sage soup
Coarse meat
Saltwater fish

Second Course:
Roasted freshwater fish
Bacon gruel
Meat
Capon pies
Thin pancakes
Bream pies
Eel pies
Fricassee

Third Course:
Frumenty
Venison
Lamprey in hot sauce
Fried bread slices
Roasted bream
Meat tarts
Sturgeon and jelly

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