Medieval Menus

XVIII. Another Meat Supper

First Service:
Three sorts of soup
Whole capons in a white broth
A cauldron of root vegetables
Venison in soup
Loach and eels

Second Service:
Roast
Capons
Coneys
Partridge
Plovers
Whiting
Small birds
Kid
Sweet fricassee
Loach
Carp and sea-perch
Jellied eels
Pheasants and swans as side-dishes

Third Service:
Venison with frumenty
Pies of turtle-doves and larks
Tarts
Crayfish
Fresh herrings
Fruit
Claret
Small pastries
Wafers
Pears
Shelled nuts

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