Another Meat Dish

X. Another Meat Dish.

First Course:

Strained peas
Herring
Salted eels
Black oyster broth
Almond broth
Gruel of pike and eels
Cracklings
Green stew of eels
Pies of silver

Second Course:

Sea fish
Freshwater fish
Pies of bream and salmon
Jellied eels
Brown arbalester
Tench in a bacon gruel
Fricassee
Thin pancakes
Lettuce
Lozenges
Little ears
Rich pasties
Stuffed salmon and loach

Third Course:

Frumenty
Venison
Browned apples
Spanish peas and Lampreys
Roasted fish
Jelly
Lampreys, congers and turbot with green sauce
Bream in verjuice
Fried bread slices
Meat tarts

[Source: Menagier de Paris, J. Hinson (trans.)]

X. Another Meat Dish.

First service. Strained peas, herring, salted eels, black oyster broth, an almond broth, napkins, a gruel of pike and eels, cracklings, a green stew of eels, pies of silver.

Second service. Sea fish, freshwater fish, pies of bream and salmon, jellied eels, a brown arbalester, tench in a bacon gruel, a fricassee, thin pancakes, lettuce, lozenges, little ears and rich pasties, stuffed salmon and loach.

Third service. Frumenty, venison, browned apples and Spanish peas and young lampreys, roast of fish, jelly, lampreys, congers and turbot with green sauce, bream in verjuice, fried bread slices, meat tarts and a large side-dish.