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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

Fourth service. Frumenty, venison, browned [vegetables], roast fish, cold sage soup, jellied eels, fish jelly, capon pies.

Recipes with similar titles:

Fourth service (Ouverture de Cuisine)

Fourth service (Le Menagier de Paris)

Fourth service (Le Menagier de Paris)

Fourth service (Le Menagier de Paris)