Medieval cuisine

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Before the meal and between courses, shallow basins and linen towels were offered to guests so they could wash their hands, as cleanliness was emphasized. Over 70 collections of medieval recipes survive today, written in several major European languages. Banquets held on fish days could be splendid, and were popular occasions for serving illusion food that imitated meat, cheese and eggs in various ingenious ways; fish could be moulded to look like venison and fake eggs could be made by stuffing empty egg shells with fish roe and almond milk and cooking them in coals. I sure felt the result after the second day. The term " dessert " comes from the Old French desservir , "to clear a table", literally "to un-serve", and originated during the Middle Ages. The most prevalent butcher's meats were pork , chicken and other domestic fowl ; beef , which required greater investment in land, was less common.

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