Medieval Menus

XIII. Another Meat Dinner

First Course:
German broth
Cabbage
Smoked eels
Turnips
Beef pies
Coarse meats

Second Course:
Roast meat
Goose a la dodine
Freshwater fish
Fricassee (vegetables?)
Arbalester
Rich pasties
Thin pancakes
Sugared milk
Milk tarts

Third Course:
Capon pies a la dodine
Smothered rice
Boar's tail in hot sauce
Fried bread-slices
Sugared meat tarts

Fourth Course:
Frumenty
Venison
Browned vegetables
Jellied eels
Roasted bream
Boar's head

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