Another Meat Dinner

V. Another Meat Dinner.

First Course:

Beef and marrow pies
Hare soup, coarse meat
White broth of coneys
Capons and venison in soups
White beet
Turnips
Salted olives
Fish

Second Course:

Roast Meat
Grilled shad
Fricassee
Numbles and tail of boar with hot sauce
Capons in pies
Fritters
Rich pasties

Third Course:

Frumenty
Venison
Browned Vegetables
Olives and fat capons a la dodine
Cream fritters
Sugared fried bread slices
Forcemeat in hot galantine
Jelly of capons, coneys, chicks, young rabbits and pigs

Fourth Course:

Hippocras
Wafers

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

V. Another Meat Dinner.

First dish and platter. Beef and marrow pies, hare soup, coarse meat, a white broth of coneys, capons and venison in soups, white beet, turnips, salted olives and sciaenas [an edible fish (JH)].

Second dish. The best roast etc., a grill of shad, a fricassee, numbles and tail of boar with hot sauce, fat capons in pies, fritters and rich pasties.

Third platter. Frumenty, venison, browned [vegetables] of various kinds, olives and fat capons a la dodine, cream fritters and sugared fried bread slices, forcemeat in hot galantine, a jelly of capons, coneys, chicks, young rabbits and pigs.

Fourth platter. Hippocras and wafers to finish.