Medieval Menus

XVI. Meat Supper with Four Platters

First Platter:
Game stew
Hens with herbs
A broth of verjuice and mint
See cucumber in bacon gruel
Pike and loach in water
Salted young lampreys
Red mullet

Second Service:
Roast meat and fish
Fish galantine
Fish with white sauce
Mesentery of calf or lamb

Third Service:
Capon pies
Pike and eels in a crust
Lettuces
Tubers and an arbalester
Fish
Thin pancakes
Little sausages

Fourth Service:
Jelly
Crayfish
Plaice in water
Freshwater fish in cold sage soup
Numbles in hot sauce
Tailemouse and cow pies
Soup / Jelly

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