Another Meat Dinner

VI. Another Meat Dinner.

First Course:

Fresh beans
Cinnamon broth
Black hare stew
Green soup of eels
Smoked herring
Coarse meat
Turnips
Tench soup
Salted sciaenas and olives
Beef marrow rissoles
Skewers of beef

Second Course:

Roasted meat
Sweetwater fish
Saltwater fish
Plaice in water
Forcemeat in hot sauce like lampreys
Shad soup the colour of peach flowers
Fricassee
Lombardy tarts
Pies of venison and small birds
Sweet chestnuts
Fresh herring

Third Course:

Frumenty
Venison
Browned vegetables
Fish jellies
Capons a la dodine
Roasted fish
Fried bread slices
Meat tarts
Jellied eels
Crayfish
Thin pancakes
Little sausages

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

VI. Another Meat Dinner.

First dish. Fresh beans, a cinnamon broth, a stew of black hare, a green soup of eels, smoked herring, coarse meat, turnips, tench soups, salted sciaenas and olives, beef marrow rissoles and skewers (kebabs) of beef ut proximal.

Second dish. Roast the best that you can, sweetwater fish, saltwater fish, plaice in water, forcemeat in hot sauce like lampreys, a shad soup g. i. g.[soup of shad the colour of peach flowers?] peach flower, portioned fricassee, Lombardy tarts, pies of venison and small birds, sweet chestnuts, fresh herring.

Third dish. Frumenty, venison, browned [vegetables], fish jellies, fat capons a la dodine, roast of fish, fried bread slices and meat tarts, jellied eels, crayfish, thin pancakes and little sausages.