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