Medieval Menus

XVII. Another Meat Supper

First Platter:
Capons with herbs
Cominy
Daguenet
Peas
Loach in yellow sauce
Venison in soup

Second Service:
Roast meat
Jelly
Portioned fricassee
Little cream tarts well sugared

Third Service:
Capon pies
Cold sage soup
Stuffed shoulders of mutton
Pike in broth
Venison with boar's tail
Crayfish

Source: Le Ménagier de Paris, (France, 1393)