Medieval Menus

XXIV. Another Fish Dinner

First Service:
Strained peas
Herring
Salted eels
A stew of black oysters
Almond broth
Napkins
A gruel of pike and eels
Cracklings
A green stew of eels
Silver pies

Second Service:
Saltwater fish
Freshwater fish
Bream and salmon pies
Jellied eels
Brown arbalester
Tench in a larded gruel
Fricassee
Thin pancakes
Lettuces
Lozenges
Little ears
Rich pasties
Stuffed salmon and loach

Third Service:
Frumenty with porpoise
Browned apples
Spanish peas
Young lampreys
Roast fish
Jelly
Lampreys
Congers and turbot in green sauce
Bream in verjuice
Fried bread slices
Meat tarts

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