Another Meat Dinner

XIV. Another Meat Dinner

First Course:

White beets with capons
Rroast goose with sciaena and chitterlings
Pieces of beef and mutton
Georgian stew of hares
Veal
Coneys

Second Course:

Capons
Partridge
Coneys
Plovers
Stuffed pigs
Pheasants
Jelly of meat and fish

Side-Dish:

Loach and carp

Raised Side-Dish:

Swan
Peacock
Bittern
Heron

Third Course:

Venison
Smothered rice
Capon pies
Cream flans
Meat tarts
Jellied eels
Fruit
Wafers
Waffles and claret

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

XIV. Another Meat Dinner.

First service. White beets with capons, roast goose with sciaena and chitterlings, pieces of beef and mutton, a Georgian stew of hares, veal, coneys.

Second service. Capons, partridge, coneys, plovers, stuffed pigs, pheasants for the lords, jelly of meat and fish.

Side-dish. Loach and carp.

Raised side-dish. Swan, peacock, bittern, heron and other things.

The end. Venison, smothered rice, capon pies, cream flans, meat tarts, jellied eels, fruit, wafers, waffles and claret.