Re(2): SC - leftovers

[Kathleen M Everitt]

In a message dated 97-04-23 14:23:26 EDT, you write:

<< But I don't see
 > a single menu here that supports the notion that fish was generally
 > eaten on meat days;  >>

Taken from "Le Menagier de Paris (circa 1395 c.e.); Translated by Janet
Hinson". Imphasis is my own:

IV. Another MEAT dinner

First Dish: Rich Pasties; a stew of meat, beef marrow fritters, SMOKED EELS,
LOACH IN WATER and cold sage soup, coarse meat and SALTWATER FISH

Second Dish: The best roast you can make and FRESHWATER FISH,  a bacon gruel,
a slab of meat, capon pies and thin pancakes, BREAM PIES,  EEL PIES, and
fricasse.

Third Dish: Frumenty, venison, LAMPREY IN HOT SAUCE, fried bread slices,
BREAM ROASTED and meat,tarts, STURGEON  and jelly.
..........................................................

Here is another menu from the same source that also combines meat and fish:

VI. Another MEAT Dinner

First Dish. Fresh beans, a cinnamon broth, a stew of black hare, A GREEN SOUP
OF EELS,  SMOKED HERRING, coarse meat. turnips, TENCH SOUPS, SALTED SCIAENAS
AND OLIVES, beef marrow rissoles and skewers of beef ut pa.

Second dish. Roast the best that you can, SWEETWATER FISH, SALTWATER FISH,
PLAICE IN WATER, forcemeat in hot sauce like lampreys, A SHAD SOUP G. I. G.,
 peach flower, portioned fricasse, Lombardy tarts, pies of venison and smalll
birds, sweet chestnuts, FRESH HERRING.

Third dish. Frumenty, venison, browned (vegetables), FISH JELLIES,  fat
capons a la dodine,  ROAST OF FISH,