Another Meat Dinner

XIII. Another Meat Dinner

First Course:

German broth
Cabbage
Smoked eels
Turnips
Beef pies
Coarse meats

Second Course:

Roast meat
Goose a la dodine
Freshwater fish
Fricassee (vegetables?)
Arbalester
Rich pasties
Thin pancakes
Sugared milk
Milk tarts

Third Course:

Capon pies a la dodine
Smothered rice
Boar's tail in hot sauce
Fried bread-slices
Sugared meat tarts

Fourth Course:

Frumenty
Venison
Browned vegetables
Jellied eels
Roasted bream
Boar's head

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

XIII. Another Meat Dinner.

First service. A German broth, a head of cabbage, smoked eels, turnips, beef pies, coarse meat.

Second service. Roast the best you can get, fat geese a la dodine, freshwater fish, fricassee, an arbalester, rich pasties, thin pancakes, sugared milk, milk tarts.

Third service. Capon pies a la dodine, smothered rice, boar's tail in hot sauce, fried bread-slices and sugared meat tarts.

Fourth service. Frumenty, venison, browned [vegetables], jellied eels, a roast of bream. Boar's head as the side-dish.