Another Meat Supper

XVIII. Another Meat Supper.

First Service:

Three sorts of soup
Whole capons in a white broth
A cauldron of root vegetables?
Venison in soup
Loach and eels

Second Service:

Roast
Capons
Coneys
Partridge
Plovers
Whiting
Small birds
Kid
Sweet fricassee
Loach
Carp and sea-perch
Jellied eels
Pheasants and swans as side-dishes

Third Service:

Venison with frumenty
Pies of turtle-doves and larks
Tarts
Crayfish
Fresh herrings
Fruit
Claret
Small pastries
Wafers
Pears
Shelled nuts

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

XVIII. Another Meat Supper.

First service. Three sorts of soup, whole capons in a white broth, a cauldron of [things dug up--root vegetables?(JH)], venison in soup, loach and eels cut lengthwise on top.

Second service. Roast, capons, coneys, partridge, plovers, whiting, small birds, kid, a sweet fricassee, etc., loach, carp and sea-perch, etc., jellied eels.--Pheasants and swans as side-dishes.

Third service. Venison with frumenty, pies of turtle-doves and larks, tarts, crayfish, fresh herrings, fruit, claret, small pastries, wafers, pears, shelled nuts.