Medieval Menus

dinner of the first day

First Course:
large salt fish (grey mullet, pike) with mustard
herring with mustard
pea puree (pottage)
green puree (pottage)
white bruet of almonds
brown sorengue of eels
pasties
arbaleste of fish tripe

Entrement:
pikes cooked in three manners (fried, boiled, and roasted) with green sauce, green verjuice or oranges.
roasted lamprey with lamprey sauce or eel with green garlic verjuice

Second Course:
sea fish of all manner
fresh-water fish (pike, carp, trout, pallees, ferrees, char, perch)
lampreys with lamprey sauce
salamine
yellow boiled-larded tench with sops
rice with sea-bream
crayfish with vinegar

Source: Du fait de cuisine, (France, 1420)