Medieval Menus

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
Galantine
Swan
Caponized falcon
Jelly
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)