Medieval Menus

VIII. Another Meat Dinner

First Course:
Coarse meat
Rich pasties
Beef-marrow fritters
Meat broth
Smoked eels
Loach in water
Saltwater fish
Cold sage soup

Second Course:
Roasted meat
Freshwater fish
Beef
Bacon gruel with chervil
Capon pies
Thin pancakes
Pies of bream and eel
Fricassee

Third Course:
Frumenty
Venison
Browned vegetables
Lampreys in a hot sauce
Fried bread slices
Meat tarts
Roasted bream
Gruel with verjuice
Sturgeon and jelly

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