Medieval Menus

XXII. Another Fish Dinner

First Service:
Strained peas, herring, thick soup, salted eels, oysters, a salmi of pike and carp

Second Service:
Freshwater fish
Smoked eels
Rich pasties
Portioned fricassee
An arbalester
Pies
Fritters

Third Service:
Roast seafood
Smothered rice
Tarts
Fried bread slices
Meat tarts
Salmon and bream pies
A hotpot

Fourth Service:
Chopped vegetables
Thin pancakes
Little sausages
Endive
Fried loach
Browned vegetables
Congers and turbot with sugar
Lombardy tarts
Jellied eels

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