Medieval Menus

VII. Another Meat Dinner

First Course:
White beet
Beef kebabs
Coarse meat
Veal stew
Marrow-bone soup

Second Course:
Roasted meat
Freshwater and saltwater fish
Lombardy tarts
Sweet chestnuts

Third Course:
Lampreys
Shad
Roasted meat
Milktoast
Lombardy tarts
Cream fritters

Fourth Course:
Frumenty
Venison
Browned vegetables
Bream and gurnard pies
Jellied eels
Capon a la dodine

Fifth Course:
Hippocras
Wafers

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