Main Courses:
* Meat: Roasted meats, often whole animals like pig, ox, or sheep, were central. Other options included venison, boar, game birds (pheasant, partridge), and even swan or peacock.
* Fish: Freshwater and saltwater fish were common, particularly during Lent or on Fridays. Think salmon, pike, cod, herring, and eels.
* Poultry: Chickens, geese, ducks, and even pigeons were common.
* Vegetables: Beans, peas, lentils, onions, garlic, leeks, cabbage, turnips, and carrots were used in stews, soups, and sauces.
* Fruits: Apples, pears, plums, cherries, grapes, and berries were popular, often served in pies, tarts, or as fresh desserts.
Popular Dishes:
* Pottages and stews: These were hearty, thick soups often made with meat, vegetables, and bread.
* Pies: Meat pies, fruit pies, and even cheese pies were common, filled with rich and savory or sweet fillings.
* Pastry: Dough was used to create tarts, dumplings, and other baked treats.
* Bread: White bread, rye bread, and oatcakes were staples, served alongside most meals.
* Eggs: Eggs were used in many dishes, from omelets and frittatas to boiled or poached eggs.
Spices and Seasoning:
* Salt, pepper, and mustard were basic staples.
* More expensive spices like cinnamon, ginger, cloves, and saffron were used in limited quantities, reserved for special occasions and the wealthy.
* Vinegar and wine were used to add flavor and acidity to dishes.
Drinks:
* Wine was the drink of choice, but beer, mead, and cider were also popular.
* Water was rarely drunk as it was often unsafe.
Important Notes:
* Food preservation: Salting, smoking, pickling, and drying were used to preserve food for longer periods.
* Presentation: The presentation of food was important, with elaborate displays of whole roasted animals, elaborate carvings, and beautiful table settings.
* Social Hierarchy: Food served at banquets was often a reflection of social status, with the wealthy eating more luxurious and diverse foods.
Medieval banquets were a blend of tradition, abundance, and symbolism. While the cuisine might seem unfamiliar today, it reflects the ingenuity and culinary traditions of the time.