This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at
David Friedman's website
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)].