Medieval cuisine

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Cookbooks , or more specifically, recipe collections, compiled in the Middle Ages are among the most important historical sources for medieval cuisine. Stockfish , cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water. Before a meal, the stomach would preferably be "opened" with an apéritif from Latin aperire , "to open" that was preferably of a hot and dry nature: Skilled cooks were expected to conform to the regimen of humoral medicine. The drink of commoners in the northern parts of the continent was primarily beer or ale. They were of particular value for monasteries, because newborn rabbits were allegedly declared fish or, at least, not-meat by the church and therefore they could be eaten during Lent. However, it can be assumed there were no such extravagant luxuries as multiple courses , luxurious spices or hand-washing in scented water in everyday meals.


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