Medieval Menus

XXI. Another Fish Dinner

First Service:
Strained peas
Thick soup
Oyster stew
A white sauce of pike and perch
Thick soup of cress
Herring
Fat peas
Salted eels
Loach in water

Second Service:
Freshwater and saltwater fish
Turbot with cypress
Chopped vegetables
Crisp pastry
Eels in a galantine

Third Service:
Roast seafood
White pies
Larras
Loach
Crayfish
Perch in parsley and vinegar
Tench in soup
Jelly

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