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XV. Another Dinner of Twenty-four Services with Three Platters

First Course:
Strained peas
Salted eels and herring
Leeks with almonds
Coarse meat
Yellow broth
Game stew
Sea fish
Oyster stew

Second Course:
Roast meat
Freshwater fish
Saltwater fish
Savoy broth
Larded gruel of jellied eels

Third Course:
Roast bream
Caponized falcon
Portioned fricassee
Plaice in water
Turbot with cypress
Cream tarts
Lampreys in hot sauce
Browned vegetables
Smothered rice

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