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Medieval Menus

XII. Another Dinner

First Course:
Tender beans
Cinnamon broth
Black hare stew or green eel broth
Smoked herrings
Coarse meats
Tench in soup
Olives and salted sciaenas
Beef-marrow rissoles

Second Course:
Roast meat
Freshwater fish
Sea fish
Plaice in water
Forcemeat in hot sauce
Shad stew the colour of peach blossom
Portioned fricassee
Lombardy tarts
Pies of venison and little birds
Spanish crackling
Fresh herrings

Third Course:
Browned vegetables
Fish jelly
Capons a la dodine
Fish roast
Fried bread slices
Meat tarts
Jellied eels
Thin pancakes
Little sausages

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