What did Kings eat in the Medieval Ages?
Wouldn't mind like a little menu on exactly what was in the dish e.g.
Each pie contained a whole roe-deer, a gosling, three capons, six chickens, ten pigeons, one young rabbit, and, no doubt to serve as seasoning or stuffing, a minced loin of veal, two pounds of fat, and twenty-six hard-boiled eggs, covered with saffron and flavoured with cloves.
That was a bit complicated, but something along those lines :) Something that sounds nice, and could you please include the bibliography? :)
- Louise CLv 79 years agoFavorite Answer
A great variety of different dishes were eaten by royalty and nobility. Spices were very popular in this era, and meat or fish were often served with rich, spicy sauces. Ginger, pepper, cloves, and cinnamon were all popular flavourings, as were mustard, vinegar, and verjuice (the juice of unripe grapes). Meat and fish might be boiled, baked or roasted, or made into stews, pies, fritters, etc. There were also other dishes that were popular.
One such dish was a blankmanger, consisting of a paste of chicken blended with rice boiled in almond milk, seasoned with sugar, cooked until very thick, and garnished with fried almonds and anise. Another was a mortrews, of fish or meat that was pounded, mixed with breadcrumbs, stock, and eggs, and poached, producing a kind of quenelle, or dumpling.
Another popular dish was frumenty, made of boiled hulled wheat and milk of almonds, rather like a porridge, to which was added a meat, and saffron and other spices.
A popular dish at feasts for royalty and nobility was a swan, peacock or pheasant that had been carefully removed from its skin, roasted, and then had the skin repalced, so it would be carried into the dining room in its plumage.
Exotic game birds were a popular item at feasts, like rail, bittern, crane , egret and young heron. Other less exotic items might include roast suckling rabbits, and pigeons, beef and mutton (possibly stewed or roasted). Roast meats were nearly always served with a sauce, although some birds, such as curlews, were served only with salt. Sauces were regarded as an important part of a dish and were served seperately.
Exotic colouring was often used in feasts, and one dish was described as 'purpil'. This was probably a red colouring, perhaps from 'saunders' a variety of sandalwood much used for colouring, or dragon's blood (a bright red dye obtained from various plants). The appearance of food was very important, and probably most dishes were coloured in some way, often with saundres, or with saffron to give a bright yellow, as in frumenty and mawmenny. Another practice, similar to colouring,w as to cover a dish with silver or gold foil. In one case a pig was stuffed with a ****, which was itself stuffed with a mixture of pine nuts and sugar, and the whole roasted. It was then coloured with saffron,a nd gold and silver foil.
An important feature of medieval feast were the 'subtleties', elaborate table decorations introduced at the end of every course. Sometimes a subtlety was an ornament made of sugar or marzipan that was eaten. Anything could be represented. In great feasts it was frequently something relevent to the occasion. For example, at the banquet for the corionation of Katherine, wife of Henry V of England, there were subtleties showing scenes from the life of Saint Katherine.
All medieval feasts took the same general pattern of two, three or four courses, each consisting of several dishes. The more eminent the occasion, the more dishes per course. The order of the dishes within the courses varied. Soup might come first, then eggs, fish and meat, then the entremets such as swans, peacocks or pheasants dressed in their plumage, and finally the dessert. But this was not always the pattern. The fifteenth century Modus Cenandi suggests soup first, then flesh dishes (both animals and birds) followed by pies and pasties, then fried dishes, and finally the dessert, wafers, fruits, light cakes and spiced wine. On fast days soup was to be followed by fish dishes, then 'soft' dishes, and lastly fried puddings. Another fifteenth century manuscript gives an elaborate order for a fish course, with salted fish followed by fried fish, then sea fish, fresh-water fish, roas fish and so on.Source(s): Life in a Medieval Castle by Frances and Joseph Gies food and Feast in Medieval England by Peter Hammond
- ChrispyLv 79 years ago
I can't give you a bibliography per se, because I've read a great deal on the topic over a period of many, many years and it's likely a lot of the books are probably out of print.
First of all, the diets of the nobility and royals were very poor in comparison to those of peasants in the countryside.
The food eaten by those who actually worked the land was heavy on fruits, vegetables and whole grains; meat might be something they had only a few times a year on particularly festive occasions, such as Christmas and Easter. Oh, and fish was eaten occasionally; most of it was from streams and lakes in the immediate area, but sometimes fish from the ocean was available, though this was usually heavily salted in order to preserve it.
The upper classes tended to turn their noses up at this (ironically) healthy diet in favor of meat, and lots of it.
Of course, hunting of game was a pastime of the propertied class, and deer and boar were especially prized. The bread was also made from flour from which most of the fiber had been removed. These two things were the basis of the diet of the wealthy, with, perhaps, some fresh fruit from time to time.
Unless the meat was fresh from a day's hunting, it was often highly spiced with pepper and other things; this helped to preserve it (of course, there was always smoking or salting available as well); many a lady of the manor was faced with the dilemma of "Is this meat so far gone that it will kill us, or will it only make us sick?"
Face it, with no refrigeration, spoilage was a major problem.
I'd suggest that you go to your local library and ask for some books on food history and/or some dealing with how medieval people lived.Source(s): The Middle Ages is one of my favorite time periods
- 4 years ago
What to do with bad meat? Scrape off the green stuff and throw it in a stew.