![]() Medieval food was prepared by several cooking methods: The punishment for poaching the property of a Noble could result in death or having hands cut off. Only Lords and Nobles were allowed to hunt deer, boar, hares and rabbits. The Feudal System dictated that the lands belonged to the Lords and animals were also their property. Only the Lords and Nobles benefited from this vast range of food. Shell fish also featured in Medieval food and included crab, oysters, mussels and cockles. The range of fish included herring, salmon, eel, whiting, plaice, cod, trout and pike. The meats included venison, beef, pork, goat, lamb, rabbit, hare, mutton, swans, herons and poultry. Medieval food served in castles included a vast range of different meat and fish. Medieval Food and Drink - Nutrition? A Balanced Diet?.Medieval Food and Drink - Cooking Methods and Food preservation.Medieval Food and Drink - Meat Fish eaten.Supper - Was a less substantial meal and food and drink generally served to Lord and castle inhabitants between 6 -7.Dinner - This was the main meal of the day and food and drink generally served to Lord and castle inhabitants at mid-morning between 12 - 2.Medieval Breakfast - Food and drink generally served to Lord and castle inhabitants between 6 -7.The number of daily meals eaten during the day were as follows: The kitchens were usually situated some distance from the Great Hall and therefore food was generally served cold. ![]() Forks were not introduced until the late 14th century. Spoons were rarely used as any liquid food was drunk from a cup.
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