These might be served with boiled or braised seasonal vegetables, such as cabbage or spinach. On a “flesh day” (when meat-eating was allowed), the first course was always a hearty pottage (soup or stew), followed by grete flesshe – large, inexpensive joints of beef, mutton or pork, either roasted or boiled. In a wealthy household, a grand festive meal would have included four courses. Meat-eating was prohibited in medieval England on Wednesdays, Fridays and Saturdays, as a form of religious fasting.ĭinner, the main meal of the day, was eaten at midday. But those who could afford it ate lots of meat and poultry when the Catholic church allowed it. The turkey is native to the Americas, so there were no turkeys in medieval Europe. How would the menu have been different in medieval England? A medieval meal may have included a beef roast or capon chicken, creamed leeks, fine breads and a spiced sweet wine, called hypocras, which was served warm. Today, we often make a turkey or prime rib as the main course for Christmas dinner. Here, Carlin discusses what foods were eaten by masters and servants in wealthy English households, and how the food was prepared. Then, as now, she says, a festive meal was an essential part of the Christmas holidays. UWM historian Martha Carlin researches everyday life in medieval England, with special interests in London, food, shopping, the household and inns.
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