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FOOD AND COOKING 2

contents : Late Medieval : Food & Cooking
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Summary: Menus

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A typical daily menu for the more prosperous: Breakfast : bread soaked in ale or wine Main meal (about 11.00) : meat – mutton or beef usually Common vegetables – peas and beans, onions, garlic and herbs Banquets: Meals eaten at table but few forks were owned or used. Sometimes food was served on a thick slice of bread which was eaten at the end of a meal. Manners were not too good, bones were thrown on the floor and it was acceptable to burp! Methers which had 4 handles were passed around for people to drink from.

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From John Derrick's Images of Irelande, 1581

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