Medieval Menus

XIX. Fish Dinner for Lent

First Service and Platter:
Cooked apples
Roasted Provence figs with laurel leaves
Cress and sorrel with vinegar
Strained peas
Salted eels
White herring
Sauce over a grill of saltwater and freshwater fish

Second Service:
Carp
Loach
Sole
Mullet
Salmon
Eels

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