What kinds of foods did people serve at wedding feasts during the Middle Ages?
• From: pmagill@svl.trw.com (Phyllis Magill) Mutton (lamb), roast peacock served with the tail feathers on, braised lettuces, quail, venison, boar, eels, breads, and cheese. ——————– • From: Amy Michaels (am@u.washington.edu) In the 15th century, fowl was popular at feasts–and the goal was to try to get the bird to look as life-like as possible. The cooks would put all the feathers *back on* the bird, along with its head and such. The ability to make the bird ultimately look alive was considered culinary genius. ________________________ • From: Karin Oughton (karin@mythril.demon.co.uk) Here’s some info on 16th Cy (Tudor) Britain which is very similar to medieval (courtesy English Heritage). Foodstuffs for the upper classes were generally roast and boiled meat, poultry, fish, pottages, frumenty, and bread. To a lesser extent they also ate fruit and vegetables, but many believed in the advice given the BOKE OF KERVYNGE c.1500, “Beware of green sallettes & rawe fruytes for th
