Surely not so. Posh medieval grub used lots of spices.British food has traditionally avoided everything except salt, parsley, rosemary and thyme.
Indeed.Surely not so. Posh medieval grub used lots of spices.
It’s posh though innit. School dinners in Britain circa 1976-1988, one reason chippies retained so much of my pocket money.Surely not so. Posh medieval grub used lots of spices.
I give you Vyand Royall (aka Meat Royale)
Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer saundres. & medle alle þise togider. boile it and salt it. and loke þat it be stondyng.
AIUI the medieval thing where meats were flavoured with loads of fruit, nuts and spices is a lot like the Victorian enthusiasm for curry, except that in this case it was returning pilgrims and crusaders who'd got hooked on sticking apricots and almonds and cinnamon in stuff while they were in the Middle East. It's kind of interesting that this basically died out, IIRC by the Early Modern period, except in festive food eg at Christmas, where you still get orange peel and cloves and cinnamon and raisins in everything.But yeah, exoticke spysses as a status symbol, as much as a flavouring, definitely go way back into the middle ages. And no doubt to the Greco-Roman civilization before that.