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
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.
Recipes with similar titles:
Third platter (Le Menagier de Paris)
Third platter (Le Menagier de Paris)