Medieval Menus

IX. Another Meat Dinner

First Course:
White beets
Beef pies
Olives and sciaenas
Soup of hares and coneys
Pie of shad
Coarse meat

Second Course:
Roasted boar's tail with hot sauce
Fricassee
Olives
Milktoast
Venison
Browned vegetables
Jellies
Crusts in milk a la dodine
Capon pies
Cold sage soup
Beef pie
Cheese and egg pie

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